Rich & Fudgy Flourless Chocolate Hazelnut Cake
1 cup hazelnuts, toasted and chopped
1 cup semisweet chocolate chips
½ cup unsalted butter
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
4 large eggs
¼ tsp salt
Instructions:
Prepare the Hazelnuts:
Toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly golden. Remove from heat, let them cool, and chop them roughly. Set aside.
Melt the Chocolate and Butter:
In a medium saucepan, melt the butter and chocolate chips over low heat, stirring constantly until smooth and fully combined. Remove from heat and stir in the sugar, cocoa powder, vanilla extract, and salt. Let it cool slightly.
Mix the Eggs:
In a separate bowl, whisk the eggs until smooth. Gradually add them to the cooled chocolate mixture, whisking until fully incorporated.
Fold in the Hazelnuts:
Gently fold in the chopped toasted hazelnuts to the batter.
Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until the cake has set but is still slightly soft in the center.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before removing it. Let the cake cool completely on a wire rack. Slice and enjoy the rich, fudgy texture of this flourless chocolate hazelnut cake!
Prep Time: 15 minutes | Bake Time: 25 minutes | Total Time: 45 minutes
Indulge in this decadent, flourless chocolate cake with a hint of toasted hazelnuts!