Ridiculous Gluten Free Chocolate Hazelnut Cake

• 3/4 cup unsalted butter (or 3/4 cup)
• 8 ounces semi-sweet chocolate chips
• 1 1/4 cups sugar
• 5 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 cups chopped hazelnuts
• 1/3 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• whipped topping (to garnish)

1. preheat oven to 375. Spray entire inside of springform pan with cooking spray.
2. grind 1 1/2 cups of your hazelnuts (you can use a mini chop prep, food processor, even a coffee grinder).
3. cut butter into small pieces and melt butter and chocolate chips in a metal bowl over a pot of simmering water (I simply used my metal mixing bowl from my stand Kitchenaid mixer over a pot of water). Stir occasionally until melted and cool slightly.
4. using same bowl (if you can) beat in sugar and eggs one at a time. Mix for a couple minutes.
5. mix in vanilla and salt, and gradually add your ground hazelnuts. Sift in cocoa and beat another couple minutes.
6. pour into pan and bake for 35 minutes. Cool to room temperature. Refrigerate for 2 hours and then remove side of pan. Move to serving platter and sift powdered sugar over top.
7. serve with whipped cream and the remaining 1/2 cup of chopped hazelnuts.

unsalted butter, semisweet chocolate chips, sugar, eggs, salt, vanilla, hazelnuts, cocoa, powdered sugar, topping

Taken from www.food.com/recipe/ridiculous-gluten-free-chocolate-hazelnut-cake-530203 (may not work)