Chocolate Hazelnut Flourless Cake

Rich Chocolate Bliss with a slight crunch and sweetened freshly whipped cream to top it off. What could be better? This is a must try! I guarantee that you will not discard the recipe anytime soon!

Ingredients:

12 ounces 60% cacao bittersweet chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks

6 large eggs

1 cup (packed) golden brown sugar

2 tablespoons + 1 tablespoon vanilla extract (pure is best)

1 cup finely ground hazelnuts (ground in processor; about 5 ounces)

1 teaspoon coarse kosher salt

1 cup chilled heavy whipping cream

Chopped toasted hazelnuts

Seeds from 1 vanilla bean

parchment or wax paper

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, (wax paper will do the job as well!). 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 2 T vanilla extract in large bowl to blend. Add chocolate mixture slowly to avoid cooking eggs (this is called tempering) 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 to 1 3/4 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, remaining vanilla extract and vanilla bean seeds 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.



Ain't never had a cake like this!