Flourless Chocolate Cake
Servings 12 servings
Ingredients
- 12 ounces bittersweet chocolate, chopped
- 3/4 cup unsalted butter, cut into chunks
- 6 large eggs
- 1 cup golden brown sugar
- 1/4 cup Frangelico liqueur
- 1 cup ground hazelnuts
- 1 tsp kosher salt
Instructions
- Preheat oven to 350°F. Butter a 9-inch springform pan and line with parchment paper.
- In a microwave-safe bowl, combine the chocolate and butter. Heat in one minute increments until melted and smooth
- Whisk eggs, golden brown sugar, and Frangelico liqueur. Add the chocolate mixture and stir until smooth
- Stir in ground hazelnuts and 1 tsp of salt
- Transfer batter to prepared pan and tent the top of the pan with aluminium foil
- Bake for 90 minutes, until the cake is set in the center
- Cool cake in the pan on a wire rack. Once cool, chill the cake in the refrigerator for 3 hours.
Notes
- Whipped cream and caramelised hazelnuts make an excellent topping for the cake
- This cake can be made up to three days ahead