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Wednesday, October 06, 2021

Flourless Chocolate Hazelnut Torte

Seasonal Recipe of
 The (maybe soon to be over) Pandemic
I find that some flourless chocolate cake recipes can be a bit persnickety and my results often dissapoint me. They can be a bit too dense or the texture is grainy or too mushy. This recipe avoids all those pitfalls and I swear it comes out perfect ever time. A good jewish holiday recipe as well as a great do ahead dessert to WOW the guests give this one a try. In terms of garnish, I like some berries and a light sprinkle of confectionary sugar, but feel free to add a bit of bourbon whipped cream if you are feeling extra fancy!


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) brown sugar

1/4 cup Frangelico

1 cup finely ground hazelnut flour

1 teaspoon coarse kosher salt

1 teaspoon espresso powder


Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter springform pan. 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 Frangelica in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt and espresso powder. 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 hour-70 minutes (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.