Great question — answering as the UphillTech team:
This is not the nature of flourless chocolate cakes in general, but it seems to be the nature of this recipe. What the recipe has you make is basically a large Dutch baby. While the ground hazelnuts are trying to give it some structure, the Nutella is working against that, making it very un-cake-like. The one thing I could imagine helping somewhat is if you'd try using hazelnut flour, as opposed to ground hazelnuts. This works well for almond flour vs. ground almonds, but I haven't ever seen hazelnut flour being sold, so it might not be available. Even better, add some non-nut flour (if the issue is gluten, you can use any flour from a gluten-free plant, or just pure starch). Also reduce...
Full answer by rumtscho: https://cooking.stackexchange.com/a/125805 (CC BY-SA 4.0).
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