Flourless Cardamom, Apricot & Hazelnut Cake Recipe

No.8 dark chocolate pairs beautifully with the cardamom and hazelnut notes.

Ruth Hinks, UK World Chocolate Master

  • 9 inch (22cm) cake (serves 12)
  • 90 minutes
  • Easy


200g No. 8 dark chocolate
200g Unsalted butter
250g Caster sugar
100g Egg yolks (5 medium)
150g Egg whites (5 medium)
230g Ground hazelnuts
6g Ground cardamom
50g Dried apricots (chopped)
20g Cocoa powder (for dusting)
250g Whipped double cream
5g Vanilla extract


  1. Preheat the oven to 170°C.
  2. In a plastic bowl, melt together the No. 8 dark chocolate and butter in the microwave.
  3. Whisk together the sugar and egg yolks, until pale and creamy.
  4. In a separate bowl, whisk the egg whites until stiff peaks form.
  5. Fold the chocolate mixture into the egg yolk mix, and add the hazelnuts and cardamom.
  6. Take half the whisked egg whites, and fold in using a metal spoon. Add the remaining half, and combine.
  7. Fold in the chopped dried apricots, and pour into a 9” cake ring lined with greaseproof paper.
  8. Bake for 50-60 minutes.
  9. Once cool, sprinkle with cocoa powder, and serve with vanilla whipped cream.

Store in an air-tight container in fridge for up to 3 days.

Ingredients & equipment for this recipe

Realise your recipe’s flavour potential with Ruth Hinks chocolate, ingredients and equipment.
Take your skills to the next level at The Chocolate & Pastry School in Peebles, near Edinburgh.