This rich and dense flourless dessert is similar to a Spanish custard cake.
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2 1/2 cups real semi-sweet chocolate chips
1/2 cup Land O Lakes® Butter
1/2 cup toasted finely chopped hazelnuts or filberts, skins removed
2 tablespoons sugar
4 large Land O Lakes® Eggs, slightly beaten
4 (1-ounce) squares semi-sweet baking chocolate
1/4 cup Land O Lakes® Heavy Whipping Cream
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.
Explore reviews fromour online community
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!