Flourless Chocolate-Hazelnut Cake
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 large
Egg1 tsp
Coarse Kosher SaltDirections:
1
Position rack in center of oven and preheat to 350°F
2
Butter 9-inch-diameter springform pan
3
Line bottom of pan with parchment paper round
4
Wrap outside of pan tightly with 3 layers of heavy-duty foil
5
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water
6
Whisk until mixture is melted and smooth
7
Remove bowl from over water
8
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend
9
Add chocolate mixture and whisk until smooth
10
Stir in ground hazelnuts and 1 teaspoon coarse kosher salt
11
Transfer batter to prepared pan
12
Place springform pan in large roasting pan
13
Pour enough hot water into roasting pan to come halfway up sides of springform pan
14
Place in oven and tent springform pan loosely with foil
15
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny)
16
Remove cake from roasting pan; remove foil from top and outside of pan
17
Cool cake in pan on rack
18
Chill cake until cold, about 3 hours
19
DO AHEAD: Can be made 3 days ahead
20
Cover and keep chilled
21
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form
22
Run knife around pan sides to loosen cake
23
Release pan sides
24
Cut cake into wedges
25
Transfer to plates
26
Top with whipped cream; sprinkle with chopped toasted hazelnuts
27
Position rack in center of oven and preheat to 350°F
28
Butter 9-inch-diameter springform pan
29
Line bottom of pan with parchment paper round
30
Wrap outside of pan tightly with 3 layers of heavy-duty foil
31
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water
32
Whisk until mixture is melted and smooth
33
Remove bowl from over water
34
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend
35
Add chocolate mixture and whisk until smooth
36
Stir in ground hazelnuts and 1 teaspoon coarse kosher salt
37
Transfer batter to prepared pan
38
Place springform pan in large roasting pan
39
Pour enough hot water into roasting pan to come halfway up sides of springform pan
40
Place in oven and tent springform pan loosely with foil
41
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny)
42
Remove cake from roasting pan; remove foil from top and outside of pan
43
Cool cake in pan on rack
44
Chill cake until cold, about 3 hours
45
DO AHEAD: Can be made 3 days ahead
46
Cover and keep chilled
47
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form
48
Run knife around pan sides to loosen cake
49
Release pan sides
50
Cut cake into wedges
51
Transfer to plates
52
Top with whipped cream; sprinkle with chopped toasted hazelnuts