Flourless Chocolate Hazelnut Cake with Cherries!

If you're looking for the perfect Christmas dessert, you can't go past our Flourless Chocolate Hazelnut Cake, topped with delicious seasonal cherries.


1/3 cup good quality cocoa powder (We love Nib and Noble)

1/3 boiling water

150ml Rich Glen Frantoio Olive Oil

4 x eggs

3/4 cup coconut sugar

1 x cup nut meal (Ros recommends 1/2 cup Hazelnut and 1/2 cup Almond meal)

1 x tsp baking powder

1 tsp cinnamon

1/2 tsp mixed spice

1 to 1.5 x cups frozen or fresh pitted cherries (not canned)


  1. Preheat oven to 180’C 
  2. In a large bowl, mix cocoa powder and boiling water until combined;
  3. Separate egg yolks from egg white – place the whites in a  mixing bowl;
  4. In another mixing bowl add egg yolks, the cocoa mix, Rich Glen Frantoio Olive Oil, sugar and whisk until creamy. Add nut meal, baking powder and mix until combined;
  5. Using an electric beater, beat the egg whites until soft peaks form.
  6. Add egg white to cocoa mixture and gently fold in until just combined;
  7. Pour into greased springform tin or oven proof ceramic dish and place cherries on top;
  8. Bake for 35 to 45 minutes until springy on top;
  9. Allow to cool slightly, dust with cocoa powder or icing sugar
  10. Serve with chocolate sauce, fresh cream and icecream along with beautiful fresh cherries in season. Enjoy!

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