Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

9 ounces unsalted butter, cut into chunks

8 ounces bittersweet chocolate, coarsely chopped

1 1/2 ounces unsweetened chocolate, coarsely chopped

6 eggs

1 cup plus 2 tablespoons granulated sugar

1/8 teaspoon salt

1/3 cup cake flour

1 cup toasted hazelnuts, coarsely chopped, plus a few whole for optional garnish

2 tablespoons Frangelico or brandy, optional

Nutella (chocolate-hazelnut spread), optional

Whipped cream or vanilla ice cream

Preheat the oven to 325 degrees. Lightly butter a 9-inch springform pan, or line the bottom of a cake pan with a circle of parchment paper.

Combine butter and chocolates in the top of a double boiler. Melt over hot (not boiling) water. Set chocolate mixture aside to cool slightly.

Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl. Add sugar and salt to yolks; whisk to combine. Whisk in melted chocolate. Sift cake flour over chocolate mixture; whisk to combine. Fold in chopped hazelnuts and liqueur.

Using beaters or a clean whisk, whip the egg whites to soft peaks. Fold the whites into the chocolate mixture, combining gently to deflate the whites as little as possible. Pour the batter into the prepared pan. Bake about 45 minutes, until the cake rises and cracks slightly. Let cake cool (it will fall a bit), then remove from the pan. Garnish the cake with toasted hazelnuts, or pipe stars of Nutella around the edge. Serve with whipped cream or vanilla ice cream.

Yield: 8 to 10 servings.

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