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This rich and dense flourless dessert is similar to a Spanish custard cake.
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.
Dietary Fiber: 2g
I made this for my diabetic sister in law because the low carb content.It turned out wonderful. I used pecans instead of hazelnuts. I would not add the sugar next time as it was very sweet and decadent. This tasted like an amazing dense brownie cake. No custard taste to my suprise. Everyone LOVED it! Easy to make, impressive dessert!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/60
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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