INGREDIENTS
340 g cocoa bittersweet chocolate, chopped ¾ cup unsalted butter, cut into chunks, 6 large eggs, 1 cup (packed) golden brown sugar, ½ cup Frangelico or other hazelnut liqueur, divided, 1 cup hazelnuts, finely ground, 1 tsp coarse Kosher salt, 1 cup chilled heavy whipped cream, A few toasted hazelnuts, chopped
METHOD
• Position the rack in the centre of the oven and pre-heat to 350°F.
• Butter a nine-inch-diameter springform pan.
• Line the bottom of the pan with parchment paper round. Wrap outside of the pan tightly with three layers of heavy-duty foil.
• Combine the chocolate and butter in a medium-sized metal bowl; set the bowl over the saucepan of simmering water. Whisk until the mixture is melted and smooth. Remove the bowl from the water.
• Whisk the eggs, golden brown sugar, and half of the Frangelico in a large bowl to blend. Add the chocolate mixture and whisk until smooth. Stir in the ground hazelnuts and kosher salt.
• Transfer the batter to a prepared pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of springform pan. Place it in the oven and tent springform pan loosely with the foil.
• Bake until the cake is set in the centre and the top is dry to touch or about 1½ hours (the top of cake should be shiny). Remove the cake from the roasting pan; remove foil from the top and outside of pan. Let it cool in the pan on rack.
• Chill the cake until cold, for about three hours.
For the assembling
• This cake can be prepared three days in advance and kept covered and chilled.
• Now using an electric mixer, beat the whipping cream and remaining Frangelico in a medium bowl until soft peaks form.
• Run the knife around the sides of the pan to loosen the cake and release the sides.
• Cut the cake into wedges. Transfer it onto the plate. Top it with chilled whipped cream and sprinkle with chopped toasted hazelnuts before serving.
