Flourless chocolate cake with toasted hazelnuts
Cakes
What is Valentine's Day without something rich and chocolately? This cake was quite delicious. We forgoed the brandied cherries (who plans a week ahead? seriously) but even without them it was excellent. Not too rich. I turned it into a dairy-free cake by substituting margarine and soy creamer for the butter and heavy cream. Flourless Chocolate Cake with Toasted Hazelnuts Recipe from Bon Appetite. Ingredients Cake 10 ounces bittersweet or semisweet chocolate, chopped 1 1/4 cups (2 1/2 sticks) unsalted butter, diced 10 large egg yolks 1/2 cup plus 6 tablespoons sugar 2 teaspoons vanilla extract 1/4 teaspoon salt 9 large egg whites Ganache 8 ounces bittersweet or semisweet chocolate, chopped 1 cup heavy whipping cream 1 1/2 cups hazelnuts, toasted, coarsely chopped Directions For cake: Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 23/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups
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