Ingredients
- 1 lb. good-quality semisweet chocolate, chopped
- 6 eggs
- 2 Tbsp Frangelico or Brandy
- 1 1/2 cups ground hazelnuts
- 1 cup whipping cream
- confectioner's sugar, to dust
- heavy cream, to serve
Preparation
Step 1
1. Preheat the oven to 300 degrees F. Grease a deep, 8 inch round cake pan and line the bottom with waxed paper. Place the chocolate in a heatproof bowl. Half-fill a saucepan with water, boil, then remove from the heat and sit the bowl over the pan--don't let the bowl touch the water. Stir occasionally until the chocolate melts.
2. Put the eggs in a large, heatproof bowl and add the Frangelico. Put the bowl over a pan of barely simmering water--don't let it touch the water. Beat with an electric mixer on high speed for 7 minutes or until light and foamy. Remove from the heat.
3. Using a metal spoon, quickly and lightly fold the chocolate and found nuts into the egg mixture until just combined. Fold in the whipped ream and pour into the cake pan. Put the cake pan in a shallow roasting pan. Pour hot water into the roasting pan to come halfway up the side of the cake pan. Bake for 1 hour or until just set. Remove the cake pan from the oven and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
4. Invert the cake onto a plate, remove the paper, and cut into slices. Dust with confectioner's sugar and serve with whipped cream.