This recipe is from Bon Appetit Magazine. It is seriously divine, dieters: don’t even bother trying this at home. All you LA-dieters our there have to be prepared to gain some Holiday pounds to bring this sucker to the table. It makes 12 super dense servings, and one small slice goes a long long way.
Recipe:
12 ounces 60% cacao bittersweet chocolate, chopped.
3/4 cups (1 1/2 sticks) unsalted butter
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor: about 5 oz)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
chopped toasted hazelnuts
Now, preheat your oven to 350º and position the rack in the center of the oven. Butter a 9-inch springform pan and line it with parchment paper round. Wrap the outside of the pan tightly with 3 layers of heavy duty foil. Combine the chocolate and butter in a medium metal bowl, and set the bowl over the saucepan of simmering water (basically creating double boiler type action). Whisk until the mixture is melted and smooth, then remove the bowl from over the water.
Whisk the eggs, golden brown sugar, and 1/4 cup Frangelico in a large bowl to blend together. Add the chocolate mixture and whisk until smooth. Stir in the ground hazelnuts and 1 teaspoon of coarse kosher salt. Transfer batter to the prepared pan, tent it loosely with tin foil and place it in the oven. Bake until the cake is set in the center and the top is dry to the touch, about 1 1/2 hours (the top of the cake will remain shiny). Remove the cake from the roasting pan; remove the fill from the top and outside of the pan and cool the cake in a pan or on a rack. Then chill the cake until it is cold, which usually takes about 3 hours. When you are ready to serve it, whip the remaining Frangelico and whipping cream in a medium bowl until soft peaks form. Run a knife around pan sides to loosen the cake. Cut the cake before adding whip cream, and sprinkle with chopped hazelnuts.
Trust me, this thing will be gone in 20 minutes. And honestly, if your family can’t cook worth a crap, I recommend saving room and just eating this instead.
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