2 1/2 cups real semi-sweet chocolate chips
1/2 cup toasted finely chopped hazelnuts or filberts, skins removed
2 tablespoons sugar
4 (1-ounce) squares semi-sweet baking chocolate
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. Set aside.
Combine chocolate chips and butter in 2-quart saucepan. Cook over low heat, stirring constantly, 4-6 minutes or until smooth. Stir in nuts, sugar and eggs. Pour into prepared pan.
Bake 28-32 minutes or until edges begin to pull away from sides of pan. Cool completely. Remove sides of springform pan; place cake onto serving plate.
Combine baking chocolate and whipping cream in saucepan. Cook over low heat, stirring constantly, 3-4 minutes or until smooth. Cool 5 minutes. Pour over top and sides of cooled cake. Refrigerate at least 1 hour until set.
Drizzle plate with melted chocolate, if desired. Sprinkle with hazelnuts, if desired.
- To toast hazelnuts, bake at 350°F, 9-11 minutes. Rub in a wet dish towel to remove skins. If skins don’t come off, continue baking for an additional 5 minutes.
- To make this recipe gluten-free, use gluten-free baking chips.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking