Flourless Chocolate Cake with Hazelnuts
By February 1, 2013Published:
- Yield: 12 Servings
- 12 ounces bittersweet chocolate chopped
- 3/4 cup unsalted butter cut into pieces
- 6 eggs
- 1 cup gluten-free light brown sugar firmly packed
- 1/2 cup hazelnut liqueur Frangelico, divided
- 1 cup finely ground hazelnut
- 1 teaspoon kosher salt
- 1 cup heavy whipping cream
- toasted hazelnuts chopped, for garnish
- Preheat the oven to 350 degrees. Grease and then line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan tightly with three layers of heavy-duty aluminum foil. Place in a large roasting pan and set aside.
- Place the chocolate and butter in a metal mixing bowl set over a saucepan of simmering water. Whisk until the mixture is melted, then remove the bowl from over the water. Set aside to cool slightly.
- In a mixing bowl, combine the eggs, brown sugar and 1/4 cup of the hazelnut liqueur with a whisk until well blended. Add the chocolate mixture and whisk until smooth. Stir in the ground hazelnuts and salt. Transfer to the prepared pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan. Place in the center of the oven and tent the pan loosely with foil. Bake about 11/2 hours or until the cake is set. Remove the foil from the top and the springform pan from the roasting pan. Remove the foil from the outside of the pan and cool completely on a wire rack. Chill until cold, around 2 hours.
- Just before serving, beat the remaining hazelnut liqueur and the whipping cream in the bowl of an electric mixer until soft peaks form. Run a knife along the inside of the pan to loosen the cake and release the sides. Top slices with the whipped cream and a sprinkling of chopped nuts. Serve immediately.