Flourless Chocolate Cake with Nutella Mousse

Admit it, we’ve all hidden our favorite food from our family at least once. I’m guilty too. And Nutella is my guilty pleasure.
Actually it’s not just a guilty pleasure. To me, it’s more like smokeless, spreadable crack.
There’s days that I confuse 10 servings with 1, on purpose of course. And there’s days that I curse the damn delicious hazelnut spread for being too addictive.
Luckily, I’m quite sure that there’s a lot of fellow addicts out there who can relate, and none of them will ever have said ‘darn, I put too much Nutella on that!’. There’s no way of putting too much Nutella on anything. And that’s part of the problem.
Whenever I see that there’s bowls of it in the kitchen cupboard, my whole feeding pattern takes a 180 degree turn, and transforms in something like this (don’t mind the ranch dressing part):





In other words, I eat 1 kg of Nutella in a week, and when the cold turkey hits me, I regret my every move.

Too bad that I have a habit of feeding bad behavior. And that’s why I made this fabulous cake topped with Nutella!


I don’t believe that there’s anything more yummy than a chocolate cake topped off with a velvety Nutella mousse. And because the cake itself is made without flour, it’s easier to eat a whole bunch of it without feeling stuffed right away. Naturally, the mousse counters the fluffy cake by being made with heavy whipping cream, sour cream and Nutella.


To contrast the sweetness of the cake and to give it some extra color, I put some raspberries on top. And I was surprised with how much healthier the cake suddenly looked.


While admiring this little beauty I remembered that I’m not a big fan of “healthy” cake, so I added some cookie chunks (I used Balisto). It gives the cake something extra because of the crunchiness, and eases up my need of always wanting more.

I hereby present you, the ultimate chocoholic masterpiece.


Flourless Chocolate Cake with Nutella Mousse



  • 200 g (8 oz) dark chocolate
  • 150 g (1 & 1/2 sticks) unsalted butter
  • 100 g (1/2 cup) granulated sugar
  • 100 g (2/3 cups) ground almonds
  • 4 eggs, separated
  • pinch of salt


  • 125 ml (1/2 cup) heavy whipping cream
  • 100 g ( 1/4 cup) Nutella
  • 60 ml (1/4 cup) sour cream


  • raspberries
  • chopped up cookie bars


  1. Preheat the oven to 180°C (375 F), and grease and line a 20 cm (8 inch) round cake tin.
  2. Put the chocolate and butter in a bowl and melt them au bain-marie, or in the microwave. Stir the mixture and add the sugar and ground almonds. Then stir in the egg yolks, but keep the egg whites separate in another bowl.
  3. Whisk the egg whites with a piece of salt until it forms stiff peaks. Very gently, fold the whisked egg whites into the chocolate batter and keep stirring carefully until there’s no white streaks remaining.
  4. Pour the batter into the prepared cake tin and bake for 30 – 35 minutes, or until the cake is risen, and only barely wobbles if you gently shake the pan. Set the cake aside to cool off completely.
  5. For the mousse: place the cream, Nutella and sour cream in a whisking bowl and whip until soft peaks form. You don’t want to overwhip this mixture because you don’t want it to split.
  6. Pile the mousse onto the cooled cake, and scatter over the raspberries and cookie crumbs.

This cake serves 6 – 8 portions and I wouldn’t mind if you’d spread some extra Nutella on every piece.


Bloemloze Chocoladecake met Nutella Mousse



  • 200 g fondant chocolade
  • 15o g ongezouten boter
  • 100 g kristalsuiker
  • 100 g amandelpoeder
  • 4 eieren, gesplitst
  • snuifje zout


  • 125 ml room (min. 30% vetgehalte)
  • 100 g Nutella
  • 60 ml zure room


  • frambozen
  • verbrokkelde koekjesrepen


  1. Verwarm de oven voor op 180°C, en vet een 20 cm ronde bakvorm in met boter. Bekleed ze daarna met bakpapier en zet opzij.
  2. Smelt de chocolade en boter samen au bain-marie, of in de microgolf. Voeg de suiker en amandelpoeder toe aan de gesmolten chocolade en meng goed. Voeg daarna de eierdooiers toe, maar hou de eiwitten apart.
  3. Klop de eiwitten het het snuifje zout op tot ze stijf zijn, en vouw ze daarna geleidelijk aan door het chocolademengsel. Zorg ervoor dat je ze niet te hard mengt, maar toch genoeg om witte strepen in het beslag te vermijden.
  4. Giet het mengsel in de bakvorm en laat de cake ongeveer 30 – 35 minuten bakken, of tot de cake juist in het midden nog wat beweeglijk is maar de randen vast zijn. Haal de cake uit de oven en laat ze helemaal afkoelen.
  5. Voor de mousse: doe de room, Nutella en zure room samen in een kom en klop ze tot ze een stijve massa vormen.
  6. Om af te werken schep je de mousse over de afgekoelde cake en strooi je er frambozen en stukjes koek over.

Deze cake bevat 6 – 8 porties, en het is je helemaal vergeven als je er nog wat extra Nutella op smeert bij het opeten.


Recipe from: http://www.thesugarhit.com/2014/04/flourless-chocolate-cake-with-nutella-mousse-raspberries-honeycomb.html

Pictures taken by me and adapted by my dear brother, Jesse.

The author of this post is not responsible for any cases of nauseousness or chocolate withdrawal symptoms after eating this cake.

And to end this post, I’ll share this little piece of wisdom with you:
A balanced diet is chocolate in both hands.


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