½ cup raw hazelnuts
7 oz. bittersweet chocolate, cut into pieces
1¾ sticks unsalted butter
1¼ cup granulated sugar.
1T all-purpose flour
1. Pre-heat oven to 350° F.
2. Place the hazelnuts on a rimmed baking sheet. Place in the 350° F oven and roast for 5-7 minutes until they are slightly brown and fragrant.
3. Remove from the oven and place nuts on a clean kitchen towel. Gently rub the nuts to remove their outer skins. Let the nuts cool, then roughly chop them. Set aside.
4. Increase the oven temperature to 375° F
5. Place the chocolate and butter into a medium bowl. Using either the microwave or a double boiler, melt the chocolate and butter. Stir until combined.
6. Add the granulated sugar. Stir until well combined and chocolate has slightly cooled.
7. Add the eggs one at a time, stirring until each egg is completely combined. Mixture will start to thicken.
8. Stir in the Frangelico and then the flour.
9. Pour the batter into a 10-inch spring form pan.
10. Bake in 375° F oven for 20-25 minutes. The sides should be firm, but center should still have a little jiggle.
11. Cool at least 8 hours or overnight so that the cake will set and firm up.
12. Before serving, dust the top of the cake with confectioner’s sugar. Sprinkle the chopped hazelnuts on top.
13. Remove the sides of the pan, cut, and serve
TIPS & TRICKS
• Recipe adapted from Trish Deseine.
• Allow the cake to sit at least 8 hours, or overnight, in a cool place. The cake will firm up and have a wonderful fudge texture.
• Using a wooden spoon to mix the cake really helps blend in the eggs completely. Do not use a whisk because we don’t want to add any air to the batter.
• Substitute the Frangelico with Cointreau for a slight orange flavor. You can also garnish the cake with fresh berries and whipped cream.
• Cake will slightly collapse and may crack as is cools. Don’t worry; confectioner’s sugar will cover it all.