This rich and dense flourless dessert is similar to a Spanish custard cake.
| 4 |
|
(1-ounce) squares semi-sweet baking chocolate |
| 1/4 |
|
cup whipping cream |
|
|
Melted chocolate, if desired |
|
|
Toasted chopped hazelnuts, if desired |
Heat oven to 350°F. Grease bottom and sides of 8-inch springform pan; dust with powdered sugar.
Combine chocolate chips and butter in 2-quart saucepan. Cook over low heat, stirring constantly, until smooth (4 to 6 minutes). Stir in nuts, sugar and eggs. Pour into prepared pan.
Bake for 28 to 32 minutes or until edges begin to pull away from sides of pan. Cool completely. Remove sides of springform pan; place cake onto serving plate.
Meanwhile, combine baking chocolate and whipping cream in small saucepan. Cook over low heat, stirring constantly, until smooth (3 to 4 minutes). Cool 5 minutes. Pour over top and sides of cooled cake. Refrigerate until set (at least 1 hour).
To serve, drizzle plate with melted chocolate, if desired. Sprinkle with hazelnuts, if desired.
Recipe Tip
To toast hazelnuts, bake at 350°F. for 9 to 11 minutes. Rub in a wet dish towel to remove skins. If skins don’t come off, continue baking for an additional 5 minutes.
Recipe Tip
Substitute gluten-free baking chips when making this recipe gluten-free.
Learn about gluten-free baking.
