Flourless Gianduja Cake
This flourless gianduja cake is a rich chocolate-hazelnut dessert made entirely in the Thermomix TM7. Dark chocolate and butter melt gently, blanched hazelnuts grind to a fine flour, and eggs are whipped airy with the butterfly whisk. The result is a dense yet silky cake with crunchy cornflake base, perfect for festive occasions.
About this recipe
Flourless Gianduja Cake on the Thermomix TM7 is the ultimate chocolate-hazelnut dessert for anyone searching for gluten-free cake recipes with an all-in-one kitchen machine. Instead of wheat flour, blanched hazelnuts are ground into a fine, fragrant flour that gives the cake its signature gianduja character — the beloved Italian pairing of hazelnut and dark chocolate. The TM7 melts the chocolate and butter with gentle heat control so nothing scorches, while the butterfly whisk whips the eggs with caster sugar into a pale, airy foam that keeps the crumb tender despite having no flour. A base of crushed cornflakes adds a delicate crunch against the fudgy interior, and a splash of almond liqueur deepens the nutty aroma. Whether you need an elegant dessert for a dinner party, a birthday treat or a festive Christmas table centrepiece, this flourless gianduja cake delivers restaurant-quality results with minimal effort and maximum flavour.
Preparation tips
- Toast the blanched hazelnuts in a dry pan before grinding to intensify their gianduja flavour; the TM7 turns them into a fine flour quickly, so keep an eye on the texture to avoid turning them into nut butter.
- Allow the cake to cool completely in the tin before slicing so the dense chocolate crumb sets properly; serve each slice with a pinch of sea salt to enhance the dark chocolate bitterness.
- Skip the almond liqueur for a child-friendly version and replace it with a drop of hazelnut extract; the eggs whip best at room temperature, so take them out of the fridge beforehand.
Recipe variations
- Lactose-free variation: replace the unsalted butter with a plant-based margarine or coconut oil; the dark chocolate melts identically in the TM7 and the hazelnut structure keeps the cake flourless and gluten-free.
- Festive winter variation: add a teaspoon of orange zest and a pinch of cinnamon to the hazelnut flour, then dust the finished gianduja cake with cocoa powder and gold sprinkles for a Christmas dessert table.
Thermomix TM7 Benefits
- The TM7 grinds blanched hazelnuts into fine flour in seconds, giving this flourless cake its signature gianduja texture without a grainy bite. [Multi-Function]
- Precise gentle heating melts the dark chocolate and butter smoothly without scorching, ensuring a glossy batter base every single time. [Precision Control]
- With the butterfly whisk, the Thermomix whisks eggs and caster sugar into a pale airy foam that keeps the crumb light despite lacking flour. [Multi-Function]
- Weighing ingredients like cornflakes and sugar directly in the mixing bowl saves dirtying extra scales and bowls during preparation. [Built-in Scale]
- Mixing the batter hands-free means you simply add the melted chocolate while the blades fold everything into an even, lump-free consistency. [Hands-Free]
Ingredients
- unsalted butter
- blanched hazelnuts
- cornflakes
- dark chocolate (70% cocoa solids)
- fine sea salt
- large eggs
- caster sugar
- almond liqueur (optional)
- double cream
- hazelnut chocolate spread