Ok, come on. How are my words ever supposed to compare with that photo? Just look at that dense, chocolatey inteseness that can only barely be called a “cake.”
Because this is not a light, fluffy cake. This is a “two bites later it’s too rich for me” cake (if you’re that type, which I am not). And if you are true chocophile, and you want something seriously decadent, this is your dream cake.
My cake was just barely set when I tried to cut into it, which was a relatively messy endeavor. If yours isn’t perfectly set, rest assured that it will solidify in the fridge. Just don’t overbake it — if worst comes to worst, you can spoon it onto some cold vanilla ice cream, and….
Sorry, I lost my train of thought. Yes, it’s that good.
Flourless Chocolate Hazelnut Cake
1/2 cup plus 1 tbsp raw hazelnuts
7 Tbsp unsalted butter
1/4 cup unsweetened cocoa powder
3.5 ounces dark chocolate (60 or 70% cacoa)
1/2 cup light brown sugar
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Preheat the oven to 350 degrees. Butter an 9-inch tart dish or cake pan and line with alumnum foil.
Toast the hazelnuts in the oven or in a nonstick saute pan on medium heat for 5 minutes. Cool for a few minutes, then place the nuts in a food processor and pulse until the nuts become powder, with a flour-like texture.
Break the chocolate into pieces, and microwave it with the buter for 1 minute on high, then let it rest for several minutes. Stir it — if the chocolate is not melted or close, repeat. Once everything is melted, stir in the cocoa powder.
Mix together the the sugars, eggs, and vanilla in a large bowl until blended. Add the hazelnut powder and chocolate/butter mixture and fold them into the batter.
Pour the batter into the prepared pan and bake for about 25 minutes, or until the cake is barely set, but not wobbly (a toothpick inserted into the cake will come out with wet crumbs). Cool to room temperature on a rack and then store in the fridge until the cake is set. Bring to room temperature or briefly reheat before serving.