Flourless Chocolate-Hazelnut Cake

Name: Flourless Chocolate-Hazelnut Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 12 ounces 60% cacao bittersweet chocolate, chopped; 3/4 cup unsalted butter, cut into chunks; 6 large eggs; 1 cup packed golden brown sugar; 1/2 cup Frangelico or 1/2 cup other hazelnut-flavored liqueur, divided; 1 cup finely ground hazelnuts (ground in processor, about 5 ounces); 1 teaspoon coarse kosher salt; 1 cup chilled heavy whipping cream; chopped toasted hazelnuts

Submitted by Juenessa

"Recipe courtesy of Bon Appetit Magazine, January 2008."

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Ready In:: 2hrs
Ingredients:: 9
Serves:: 12

ingredients

12 ounces 60% cacao bittersweet chocolate, chopped
³⁄₄ cup unsalted butter, cut into chunks
6 large eggs
1 cup packed golden brown sugar
¹⁄₂ cup Frangelico or 1/2 cup other hazelnut-flavored liqueur, divided
1 cup finely ground hazelnuts (ground in processor, about 5 ounces)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
chopped toasted hazelnuts

directions

Position rack in center of oven and preheat to 350°F
Butter 9-inch-diameter springform pan.
Line bottom of pan with parchment paper round.
Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.
Whisk until mixture is melted and smooth.
Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend.
Add chocolate mixture and whisk until smooth.
Stir in ground hazelnuts and 1 teaspoon coarse kosher salt.
Transfer batter to prepared pan.
Place springform pan in large roasting pan.
Pour enough hot water into roasting pan to come halfway up sides of springform pan.
Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
***Chill cake until cold, about 3 hours.
(DO AHEAD: Can be made 3 days ahead.
Cover and keep chilled.).
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form.
Run knife around pan sides to loosen cake.
Release pan sides.
Cut cake into wedges.
Transfer to plates.
Top with whipped cream; sprinkle with chopped toasted hazelnuts.
***Cook time does not include chill time.

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RECIPE SUBMITTED BY

Juenessa

212

I am a native Texan and have lived in North Texas all my life. I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!  <a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.  And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo. <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ />

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