Flourless Chocolate Cake
- 1 lb dark chocolate, chopped (use a good quality chocolate)
- 6 eggs
- 2 tablespoons Frangelico or 2 tablespoons brandy
- 1 12 cups ground hazelnuts
- 1 cup cream, whipped
- icing sugar, to dust
- heavy cream, to serve (optional)
- Preheat oven to 300F degrees.
- Grease a deep 8" round cake pan and line the base with parchment paper.
- Half-fill a saucepan with water and bring to a boil.
- Remove from heat.
- Place the chocolate in a heatproof bowl and place the bowl over the pan, making sure the bottom of the bowl isn't touching the water.
- Stir the chocolate occasionally until completely melted.
- Put the eggs in a heatproof bowl.
- Add the Frangelico.
- Place the bowl over a pan of just simering water on low heat, making sure the bottom of the bowl doesn't touch the water.
- Using an electric mixer, beat the mixture on high for 7 minutes, or until light and foamy.
- Remove from heat.
- Use a metal spoon to quickly and lightly fold the chocolate and nuts into the egg mixture until just combined.
- Fold in the cream and pour into the cake pan.
- Place the cake pan in a shallow roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the side of the cake pan.
- Bake for 1 hour, or until just set.
- Remove cake pan from the roasting pan and allow to cool to room temperature.
- Cover with plastic wrap and refrigerate overnight.
- Invert the cake onto a plate and remove the parchment paper.
- Cut cake into slices.
- Lightly dust each slice with confectioners sugar and serve with thick cream, if desired.
chocolate, eggs, frangelico, ground hazelnuts, cream, icing sugar, heavy cream
Taken from www.food.com/recipe/flourless-chocolate-cake-175827 (may not work)