FLOURLESS CHOCOLATE HAZELNUT CAKE

By SAEGERMA

Ingredients

• 12 OZ BITTERSWEET CHOCOLATE CHOPPED
• 1 1/2 STICKS BUTTER CUT INTO CUBES
• 6 LARGE EGGS
• 1 CUP PACKED BROWN SUGAR
• 1/2 CUP FRANGELICO
• 1 CUP FINELY GROUND HAZELNUTS
• 1 TEAS SALT
• 1 CUP CHILLED SHIPPING CREAM
• CHOPPED TOASTED HAZELNUTS

Preparation

Step 1

POSITION RACK IN CENTER OF OVEN AND HEAT TO 350 BUTTER A 9 INCH SPRINGFORM PAN LINE BOTTOM WITH PARCHMENT PAPER WRAP OUTSIDE WITH 3 LAYERS OF FOIL COMBINE CHOCOLATE AND BUTTER IN A METAL BOWL SET BOWL OVER SAUCEPAN OF SIMMERING WATER WHISK UNTIL MELTED & SMOOTH SET ASIDE WHISK EGGS BROWN SUGAR AND 1/4 CUP FRANGELICO TO BLEND ADD CHOCOLATE MIXTURE AND BLEND UNTIL SMOOTH STIR IN GROUND HAZELNUTS AND 1 TEAS SALT TRANSFER BATTER TO PAN PLACE PAN IN LARGE ROASTING PAN POUR ENOUGH HOT WATER TO COME HALF WAY UP SIDES OF SPRINGFORM PLACE IN OVEN AND TENT LOOSELY WITH FOIL BAKE UNTIL CAKE IS SET IN CENTER AND TOP IS DRY TO TOUCH ABOUT 1 1/2 HOUR TOP OF CAKE WILL REMAIN SHINY REMOVE CAKE FROM ROASTING PAN COOL CAKE IN PAN ON RACK CHILL CAKE UNTIL COLD ABOUT 3 HOURS BEAT WHIPPING CREAM WITH 1/4 CUP FRANGELICO UNTIL SOFT PEAKS FORM GARNISH WITH TOASTED HAZELNUTS