Flourless Chocolate Hazelnut Cake

Servings: 8 - 10

Time: 1hr 20 mins

Every month, we put a recipe to the test in true Tulloch style - simple, seasonal, and made for sharing.

As the days start to cool and we lean into richer flavours, Ady stepped up this month with a flourless chocolate hazelnut cake. Baked at home and (luckily for us) brought into the Cellar Door to share.

Safe to say it didn’t last long...

The verdict?

“Ridiculously good. It’s rich and chocolatey without being too heavy, and that hint of Muscat just ties it all together. One slice turns into two pretty quickly… especially with a glass in hand.”

Ingredients

300g hazelnut meal

250g unsalted butter

250g dark chocolate (70% cocoa)

6 large eggs, separated

250g caster sugar

3 tbsp Tulloch Muscat

50g hazelnuts, toasted and roughly chopped

2 tsp cocoa powder, plus extra for dusting

 

Method

1. Preheat oven to 160°C/140°C fan forced.

2. Grease and line a 23cm springform tin.

3. Melt chocolate and butter over a pan of gently simmering water. Once melted, remove from heat and allow to cool for 5 minutes, then whisk in the egg yolks.

4. In a clean, dry bowl, beat egg whites to stiff peaks using an electric mixer. Gradually add sugar until thick and glossy.

5. Gently stir the hazelnut meal and Tulloch Muscat into the chocolate mixture, then beat in one large spoon of meringue. Carefully fold through the remaining meringue until combined.

6. Spoon into the lined tin and bake for 55–60 minutes, until risen and firm but still slightly soft in the centre. Leave to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely. The cake may sink and crack slightly around the edges.

7. Dust with cocoa, scatter with hazelnuts, and serve with vanilla ice cream.

 

Pairing suggestion

With rich dark chocolate, toasted hazelnut and a soft, fudgy centre, this cake leans into deeper, more indulgent flavours, making it the perfect canvas for something equally expressive in the glass.

Our standout pairing is the Limited Release Muscat. Its layers of butterscotch, toffee and light fruitcake, lifted by hints of almond and dried fruit echo the richness of the cake. While bringing a smooth, velvety finish that ties everything together.

If you’re in the mood for something a little different, the Cellar Door Release 88 Red offers a unique take. This fruit-driven style red is beautifully balanced, with soft textures and dark, sweet berry fruit flavours that complement the chocolate and hazelnut without overpowering it.

Prefer a drier style? The Pokolbin Dry Red Shiraz provides contrast, with its structured palate and subtle spice cutting through the richness of the cake, creating a more savoury, balanced finish.

 

Cook, snap & share this recipe! Don’t forget to tag us @tullochwines

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