Chocolate is used in this rich, dense dessert recipe to contrast with the sweet, nutty sauce.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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 large Land O Lakes® 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
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
*Substitute Land O Lakes® Salted Butter.
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, 4-5 minutes or until chocolate chips are melted. Stir in flour, sugar and 1 teaspoon vanilla. Stir in eggs until well mixed.
Pour batter into prepared pan. Bake 22-28 minutes or until cake begins to pull away from sides of pan. Cool completely.
Combine brown sugar, corn syrup and 1/4 cup butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture comes to a full boil. Boil 1 minute. Remove from heat; stir in hazelnuts and 1 teaspoon vanilla.
Cut cake into wedges; top with sauce and whipped cream, if desired.
Explore reviews fromour online community
This tasted so good I dreamed about it for days afterwards!