7large eggs, at room temperature (see baker's notes)
1cupgranulated sugar
For the Chocolate and Hazelnut Whipped Cream
(makes about 2 cups, enough for one 9-inch cake)
1 1/3cupsheavy whipping cream, cold
3tablespoonsgranulated sugar
3tablespoonsunsweetened cocoa powder
1teaspoonvanilla extract
2tablespoonsFrangelico hazelnut liqueur
1/3cupchopped hazelnuts
Equipment
a 9-inch springform pan
Instructions
For the Flourless Chocolate and Hazelnut Cake
Preheat the oven to 350 (F) and spray the sides and bottom of your springform pan liberally with cooking spray.
In a double boiler (or, a glass bowl resting on top of a pan with boiling water), combine 1 pound semisweet chocolate, 1 cup (2 sticks) unsalted butter, 1/3 cup Frangelico, and 1 teaspoon vanilla extract. Use a rubber spatula to constantly stir the mixture until melted and smooth. Once the mixture is smooth, remove from heat and cool to lukewarm.
Use a rubber spatula to fold 1/3 of egg mixture into the lukewarm chocolate mixture, before folding the remaining egg mixture into the chocolate mixture.
Transfer the batter into a springform pan, using a rubber spatula to smooth the top. Bake for 55 minutes, or until a skewer inserted into the center of the cake comes out with only a few moist crumbs attached. Once the cake is finished baking, allow to cool on a wire rack, using an offset spatula to run around the pan's sides (to loosen the cake) immediately after removing from the oven.
For the Chocolate and Hazelnut Whipped Cream
Once the cake has cooled and you're ready to serve, make the whipped cream. In the bowl of a freestanding electric mixer with a whisk attachment, combine 1 1/3 cups heavy whipping cream, 3 tablespoons granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, and 2 tablespoons Frangelico. Whisk until the cream starts to create soft peaks.
Spoon over the flourless cake, garnishing with 1/3 cup chopped hazelnuts, and serve immediately.
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