Crispy Chocolate Cake with Hazelnut and Sour Cream

I was actually looking for another baked good recipe (spoiler alert: it’s a lemon pound cake that will be coming your way soon) when I stumbled upon Crispy Chocolate Cake with Hazelnut and Sour Cream in Alison Roman’s Nothing Fancy cookbook. You see, my sister-in-law was passing through on her way from Florida to Maine and I had one night to impress her. She maintains a gluten-free diet and as Alison stated, “Yes, this cake is gluten-free, but not by design, which is to say I would never call this a gluten-free cake, lest the gluten lovers feel like they are missing out on something potentially better (there isn’t).” Sold!

As a reluctant baker (I’ve upgraded myself from “non-baker” status), I had to carefully follow the directions because there are several bowls and specific ingredients that need to be combined in each (which pretty much sums up my issue with baking). But other than having to pay attention, the recipe was straightforward. I would say that you should melt the chocolate in the largest bowl because everything ultimately gets mixed into that bowl.

I baked the cake the day before I planned to serve it and after it cooled, I wrapped it tightly and left it on the kitchen counter. You can do this up to two days ahead of time.

I wasn’t sure about the topping, so I decided that I’d make that the following day during dinner prep. I wasn’t able to achieve the “medium-stiff peaks” but that didn’t affect the taste. Another thing about the topping…admittedly, I don’t love icing, whipped cream or ice cream on top of my cake and I felt the same about this sour cream sauce. If you love those things, then go ahead and make it, if you don’t, the cake is delicious on its own.

All in all, Crispy Chocolate Cake with Hazelnut and Sour Cream was a home run for gluten lovers and intolerants, alike. Enjoy!

Crispy Chocolate Cake with Hazelnut & Sour Cream

Crispy Chocolate Cake with Hazelnut and Sour Cream

Ingredients

For the Cake

  • 1/2 c unsalted butter, plus more for greasing the pan (one stick)
  • 3/4 c granulated sugar plus 2 Tbls, plus more for the pan
  • 8 oz bittersweet chocolate, at least 67% cacao finely chopped
  • 1/2 c Nutella, hazelnut spread, almond butter or tahini I used Nutella
  • 6 large eggs
  • 1/2 c hazelnut or almond flour
  • 2 Tbls unsweetened cocoa powder
  • 1 tsp kosher salt

For the Topping/Accompaniment

  • 1 c heavy cream
  • 1/4 c confectioners' sugar
  • pinch of kosher salt
  • 1 c sour cream
  • 1/4 c Nutella
  • brandied, maraschino or Luxardo cherries optional

Instructions

  • Preheat the oven to 350F. Lightly grease a 9-inch springform pan with softened butter or cooking spray. (You can use any 9-inch cake pan, but line it with parchment paper with some overhang so you can easily remove the finished cake). Sprinkle the inside with sugar and rotate the pan to coat the bottom and sides evenly; tap out excess.

Make the Cake

  • Combine the chocolate, Nutella, and butter in a large heatproof bowl. Set the bowl over a small pot of simmering water and heat, stirring often, until the chocolate and butter have melted and you can stir everything together to a smooth, creamy mixture. Remove from the heat and set aside. (Alternatively, microwave in 30-second increments until evenly melted.)
  • Separate 4 of the eggs, placing the whites in a large mixing bowl (either a bowl fitted for a stand mixer or a bowl large enough to handle a hand mixer). Place the yolks in another large bowl and add the hazelnut or almond flour, cocoa powder, salt and the remaining 2 whole eggs and whisk to blend well. Using a spatula, gently and gradually mix the egg yolk mixture into the melted chocolate mixture (don't use a whick here; the batter will get stuck in the wires).
  • With the mixer on high, beat the egg whites. When they start to get light and foamy, gradually add 3/4 c sugar, a tablespoon or two at a time, and continue to beat until egg whites have tripled in volume and are light, fluffy, opague and hold stiff peaks. They should look like a very good meringue that you could frost a cake with (that's not what you'll be doing, but just saying).
  • Using a spatula, gently fold the egg whites into the chocolate mixture until it's just combined and no obvious white streaks remain; avoid overmixing (that would deflate all that air that you worked so hard to build into the egg whites).
  • Pour the batter into the prepared pan and smooth the top. Sprinle with 2 Tablespoons of granulated sugar and bake until the edges begin to pull away from the sides of the pan and the top looks puffed and lightly cracked, like a soufle (it should still have a little jiggle), 35 to 40 minutes.
  • Let cool completely (if you have a wire rack, use it). During this time, something seemingly tragic will happen–the center of the cake will collapse, causing further cracking around the edges. This is the intended effect, so don't worry–it's where those crispy edges come from, the reason we are all here.

Prepare Topping/Accompaniment

  • Using an electric mixer (or a whisk and elbow grease), whip the cream, confectioners' sugar, and salt in a medium bowl until you've got medium-stiff peaks, then whisk in the sour cream. For a streaky effect, fold in the Nutella using a spatula or just whisk it in. Use this mixture to top the cake or serve on the side to preserve the cake's crispy texture. If desired, serve with some delicious cherries for snacking on in between bites.

Notes

You can bake this cake up to 2 days ahead, wrap it tightly, and store at room temperature.