Chocolate is used in this rich, dense dessert recipe to contrast with the sweet, nutty sauce.
|
|
Powdered sugar |
| 2 1/2 |
|
cups real semi-sweet chocolate chips |
| 1/2 |
|
cup LAND O LAKES® Unsalted Butter |
| 2 |
|
tablespoons all-purpose flour |
| 2 |
|
tablespoons sugar |
| 1 |
|
teaspoon vanilla |
| 4 |
|
eggs, slightly beaten |
| 1/2 |
|
cup firmly packed brown sugar |
| 1/2 |
|
cup light corn syrup |
| 1/4 |
|
cup LAND O LAKES® Unsalted Butter |
| 1/2 |
|
cup chopped toasted hazelnuts |
| 1 |
|
teaspoon vanilla |
Heat oven to 400°F. Grease bottom and sides of 8 or 9-inch springform pan; dust with powdered sugar. Set aside.
Place chocolate chips and 1/2 cup butter in 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate chips are melted (4 to 5 minutes). Stir in flour, sugar and vanilla. Stir in eggs until well mixed.
Pour batter into prepared pan. Bake for 22 to 28 minutes or until cake begins to pull away from sides of pan. Cool completely.
Meanwhile, combine brown sugar, corn syrup and 1/4 cup butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Remove from heat; stir in hazelnuts and vanilla. Cut cake into wedges; top with sauce and whipped cream, if desired.
