Flourless Chocolate-Hazelnut Cake

Name: Flourless Chocolate-Hazelnut Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 340 grams 60% cacao bittersweet chocolate, chopped; 1 teaspoon coarse kosher salt; 6 larges eggs; 237 milliliters (packed) golden brown sugar; 237 milliliters finely ground hazelnuts (ground in processor; about 5 ounces); 12 servings Chopped toasted hazelnuts; 237 milliliters chilled heavy whipping cream; 177 milliliters (1 1/2 sticks) unsalted butter, cut into chunks; 118 milliliters Frangelico or other hazelnut liqueur, divided

Flourless Chocolate-Hazelnut Cake is a gluten free dessert. One portion of this dish contains about 11g of protein, 56g of fat, and a total of 683 calories. This recipe serves 12. This recipe is typical of European cuisine. A mixture of cacao bittersweet chocolate, golden brown sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

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Butter

Wrap

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Baking Paper

Springform Pan

Aluminum Foil

Oven

Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.

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Chocolate

Butter

Water

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Sauce Pan

Bowl

Whisk until mixture is melted and smooth.

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Whisk

Remove bowl from over water.

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Water

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Bowl

Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend.

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Golden Brown Sugar

Frangelico

Egg

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Whisk

Bowl

Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt.

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Coarse Kosher Salt

Hazelnut Meal

Chocolate

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Whisk

Transfer batter to prepared pan.

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Frying Pan

Place springform pan in large roasting pan.

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Springform Pan

Roasting Pan

Pour enough hot water into roasting pan to come halfway up sides of springform pan.

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Water

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Springform Pan

Roasting Pan

Place in oven and tent springform pan loosely with foil.

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Springform Pan

Aluminum Foil

Oven

Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).

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Oven

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.

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Roasting Pan

Aluminum Foil

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.

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Whipping Cream

Frangelico

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Hand Mixer

Knife

Bowl

Frying Pan

Cut cake into wedges.

Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

Ingredients you will need

Whipped Cream

Hazelnuts

Equipment

Ingredients

Servings:

340grams

60% cacao bittersweet chocolate, chopped 1teaspoon

coarse kosher salt 6larges

eggs 237milliliters

(packed) golden brown sugar 237milliliters

finely ground hazelnuts (ground in processor; about 5 ounces)12servings

Chopped toasted hazelnuts 237milliliters

chilled heavy whipping cream 177milliliters

(1 1/2 sticks) unsalted butter, cut into chunks 118milliliters

Frangelico or other hazelnut liqueur, divided

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Verdad Santa Ynez Valley Tempranillo with a 4.3 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.