Ingredients:
9 oz. butter (2 sticks, plus 2 T.)
8 oz. bittersweet chocolate
1 1/2 oz. unsweetened chocolate
6 eggs, separated
1 C. plus 2 T. sugar
1/8 t. salt
1/3 c. cake flour (I've used almond flour instead as a gluten-free alternative)
1 c. toasted hazelnuts, chopped (optional)
Directions:
Preheat oven to 325. Combine chocolate and butter and melt. Stir until smooth and set aside to cool.
Meanwhile, whisk together egg yolks, sugar and salt. Add melted chocolate and butter mixture and stir until smooth.
Sift flour ino this mixtur and stir until incorporated.
Fold in the hazelnuts.
Whisk the egg whites to stiff peaks and fold into chocolate mixture.
Pour batter into prepared 9" spring form pan. (spray with cooking spray and line the bottom with parchment paper) and bake 45 min - 1 hour. The top will have a few cracks when it's done.
Serve with fresh whipped cream an berries. For extra fanciness, sprinkle the top of the cake with powdered sugar and finely chopped chocolate.
Preheat oven to 325. Combine chocolate and butter and melt. Stir until smooth and set aside to cool.
Meanwhile, whisk together egg yolks, sugar and salt. Add melted chocolate and butter mixture and stir until smooth.
Sift flour ino this mixtur and stir until incorporated.
Fold in the hazelnuts.
Whisk the egg whites to stiff peaks and fold into chocolate mixture.
Pour batter into prepared 9" spring form pan. (spray with cooking spray and line the bottom with parchment paper) and bake 45 min - 1 hour. The top will have a few cracks when it's done.
Serve with fresh whipped cream an berries. For extra fanciness, sprinkle the top of the cake with powdered sugar and finely chopped chocolate.
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