Chocolate is used in this rich, dense dessert recipe to contrast with the sweet, nutty sauce.
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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.
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This tasted so good I dreamed about it for days afterwards!