Flourless Chocolate Hazelnut Cake Recipes

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform 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 cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F
• Butter 9-inch-diameter springform pan.
• Line bottom of pan with parchment paper round.
• Wrap outside of pan tightly with 3 layers of heavy-duty foil.
• Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.
• Whisk until mixture is melted and smooth.
• Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend.
• Add chocolate mixture and whisk until smooth.
• Stir in ground hazelnuts and 1 teaspoon coarse kosher salt.
• Transfer batter to prepared pan.
• Place springform pan in large roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of springform pan.
• Place in oven and tent springform 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 cake from roasting pan; remove foil from top and outside of pan.
• Cool cake in pan on rack.
• ***Chill cake until cold, about 3 hours.
• (DO AHEAD: Can be made 3 days ahead.
• Cover and keep chilled.).
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form.
• Run knife around pan sides to loosen cake.
• Release pan sides.
• Cut cake into wedges.
• Transfer to plates.
• Top with whipped cream; sprinkle with chopped toasted hazelnuts.
• ***Cook time does not include chill time.

HUNGARIAN FLOURLESS HAZELNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
• In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
• In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
• Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
• When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.