Hazelnut Flourless Chocolate Cake
- 2 cups semisweet chocolate, chopped
- 12 tablespoons (1 ½ sticks unsalted butter), cut into chunks
- 6 large eggs
- 1 cup dark brown sugar, packed
- ½ teaspoon salt
- ¼ cup hazelnut liqueur such as Frangelico
- 1 cup hazelnuts, toasted and finely ground
- Preheat oven to 350 degrees Fahrenheit.
- Wrap the outside of a 9-inch round springform pan with two layers of heavy-duty aluminum foil. Spray the pan well with non-stick cooking spray. Place into a larger roasting pan or cake pan. Set aside.
- Place chocolate and butter into a heat-proof bowl set over a saucepan of simmering water taken off the heat. Stir until melted.
- In the bowl of an electric mixer, using the paddle attachment, blend the eggs, sugar, salt, and liqueur over medium speed until well mixed. On low speed, add melted chocolate. Blend well, scraping down the sides of the bowl with a rubber spatula as needed. Add ground hazelnuts and mix well.
- Pour batter into reserved springform pan and place pan (as well as larger pan) into the middle rack of the oven. Pour hot water into the outer pan until it comes halfway up the side of the springform pan. This is easier if the rack is pulled a few inches out of the oven before pouring the water.
- Bake for 1 ½ hours. Cake will look shiny on top and feel firm. Remove cake from oven, remove springform pan from the hot water, removing and discarding the foil. Allow the cake to cool completely in the pan. Place cake in refrigerator for several hours to chill before removing from the springform pan and cutting into wedges.
- Dust with powdered sugar, top with whipped cream or ice cream, or serve as you like.
Makes 1 9-inch cake