A Flourless Chocolate-Hazelnut Cake with Whipped Cream to Soothe the Soul

Because chocolate makes everything better ❤️

The deep chill of winter has settled in here in Pennsylvania, wrapping January in a relentless, bone-deep cold that made the month feel like an entire year. Dreary gray skies, frosty winds, and that kind of dampness that seeps into your bones when you walk out the door. (In a moment of questionable judgment, I decided to participate in Dry January—what was I thinking? Let’s just say, it did not help.)

Now February has arrived, bringing more of the same—frosty mornings, icy sidewalks, and the occasional dusting of snow, just enough to tease but never quite enough to transform the landscape into something magical.

But this year, I’m determined to embrace winter rather than endure it. Instead of burrowing under blankets until spring, I’ve been bundling up for brisk walks along the towpath just outside our door; meeting friends for quiet midweek chats at cozy local haunts; and unfurling my yoga mat for (way too) early yoga sessions. And ooh - then there’s chocolate—deep, dark, and gloriously rich. Because if anything can chase away the winter blues, it’s chocolate.

With friends coming for a dinner party, I knew exactly how I wanted to end the meal—something luxurious, something indulgent. A flourless chocolate cake, dense and velvety, seemed like the perfect ending. And why not add hazelnuts? One of my favorite pairings with chocolate - like those silky little gianduia chocolates from Italy.

A quick search led me to a recipe from one of my favorite food bloggers Heidi Swanson at 101 Cookbooks - a decadent and dense flourless chocolate cake based on the torta tenerina cake from Italy. With a few tweaks to incorporate hazelnuts, I had exactly what I was looking for. Bingo.

Flourless Chocolate-Hazelnut Cake with Whipped Cream

The recipe itself is delightfully simple - melt the chocolate, then add eggs, sugar, and a fat. I love that Heidi’s version swaps olive oil for the usual butter - making it a tad healthier 😁 and adding a silky texture to the cake. Then it is just a matter of folding in whipped, sweetened egg yolks. Pour it into a pan and bake. No fuss - and so, so satisfying.

What I love most about this cake is the way it transforms as it cools. The top settles into a delicate, crackly crust, while the center remains lusciously dense - like a big chocolate brownie. I added a few tablespoons of finely ground toasted hazelnuts to the batter to get that chocolate-hazelnut flavor I was craving.

And what better way to finish it off than with a cloud of hazelnut-and-chocolate kissed whipped cream? I whipped up some heavy cream with touch of Nutella and powdered sugar and topped the entire cake with it. Lastly, a final dusting of dark cocoa powder and a sprinkling of more toasted hazelnuts brought everything together.

Maybe winter isn’t so bad after all. 😁

For the recipe, click the button below or head to OurItalianTable.com.

And before we go….

A few quick updates ❤️

Spring in Montalcino 2023

• As I write this, spring is 38 days, 22 hours, and 13 minutes away! 😁 For those in cold weather climes, hang in there! I leave you with a happy spring photo that I took a few years ago in Montalcino. Soon ….

• Tours in Italy 2025 - Grazie grazie mille ❤️ to all who sent emails inquiring about joining my 2025 trips. I was blown away with the sheer number of folks wanting to travel to Italy in 2025 🌟. The few spots available filled quickly. I am looking to add additional weeks in both Montalcino and Sicily in fall 2025 and definitely for 2026. Stay tuned!!

Sending a warm hug from our kitchens to yours,