Name: Gluten-Free Chocolate Hazelnut Cake
Yield: Makes One 10-in/25-cm Cake
Cuisine: American
Ingredients: 1½ cups/250 g chopped dark chocolate, 60 to 70% cacao; 1½ cups/300 g sugar, plus 2 tbsp; 1 cup + 2 tbsp/255 g unsalted butter, cubed, at room temperature; Zest of 1 orange; 2½ tsp kosher salt; 6 eggs; 1½ cups/110 g hazelnuts, toasted, cooled and ground; 1 tbsp vanilla extract; 1½ cups/140 g almond flour; ¾ cup + 1 tbsp/105 g Huckleberry Gluten-Free Flour Mix; 2 tsp baking powder

Preparation info

Makes
One
10 in Cake

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

At first, I have to admit, I didn’t buy the whole no-gluten thing and found it pretty annoying. But when I started to meet people who truly are gluten intolerant, I began to embrace gluten-free baking. Now I’m having a lot of fun with it. The reality is, I’m in this business to make people smile, and baking things for people who struggle to find pastries they can enjoy gives me a special satisfaction.

My one caveat with this recipe is that the lack of gluten causes the chocolate to