Flourless Chocolate Hazelnut Cake

By stancec44

Small wedges of this luscious, super chocolaty cake go a long way.

Ingredients

• 12 oz. 60% cacao bittersweet chocolate, chopped
• 3/4 (1 1/2 sticks) unsalted butter, cut into chunks
• 6 large eggs
• 1 c. (packed) brown sugar
• 1/2 c. Frangelico or other hazelnut liqueur, divided
• 1 c. finely ground hazelnuts, about 5 oz. (ground in processor)
• 1 tsp coarse kosher salt
• 1 c. chilled heavy whipping cream
• Chopped, toasted hazelnuts for garnish

Preparation

Step 1

Position rack in center of oven and preheat to 350. Butter 9" diameter springform pan. Line bottom with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy duty foil. Combine chocolate and butter in medium metal owl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth Remove bowl from over water.

Whisk eggs, brown sugar, and 1/4 c. Frangelico in large bowl to blend. Add chocolate mix and whisk until smooth. Stir in ground hazelnuts and t tsp. coarse kosher salt. Transfer batter to prepared pan. Place pan in large roasting pan. Pour enought hot water into roasting pan to come halfway up sides of pan. Place in oven and tent 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 from roasting pan; remove foil from top and outside of pan. Cook cake in pan on rack. Chill cake until cold, about 3 hours.

CAN BE MADE 3 DAYS AHEAD; COVER AND KEEP CHILLED

Using electric mixer, beat whipping cream and remaining 1/4 c. Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pa sides. Cut cake into wedges, transfer to plate and top with whipped cream; Sprinkle with chopped toasted hazelnuts.