Used as a flour substitute, low-carb, gluten-free Roasted Hazelnut Meal — also called hazelnut flour — lends subtle texture and lightly nutty flavor to this rich cake. Spiked with hazelnut liqueur and cinnamon, it's a warming, indulgent finale alongside a piping hot cup of coffee or tea.
Prep time: 5 min
Cook time: 400 min
Total time: 405 min
Ingredients
Makes 10 servings
-
12 Ounces Bittersweet Chocolate, chopped
-
3/4 Cup (1-1/2 Sticks) Unsalted Butter, cut into chunks
-
6 Large Eggs
-
1 Cup Light Brown Sugar
-
1/2 Teaspoon Vietnamese Ground Cinnamon
-
1/4 Cup Hazelnut Liqueur
-
1/2 Teaspoon Vanilla Extract, Bourbon Madagascar
-
1 Cup Roasted Hazelnut Meal, about 5 ounces
-
1 Teaspoon Kosher Sea Salt Flakes
Directions
-
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan, and line bottom of large baking or roasting pan with parchment paper. Wrap bottom-outside of springform pan with double layer of foil.
-
Combine chocolate and butter in medium metal bowl, and place over saucepan of simmering water on stovetop. Whisk mixture until melted and smooth. Remove bowl from heat.
-
Place eggs, brown sugar, cinnamon, hazelnut liqueur and vanilla extract in large bowl and whisk to combine. Add chocolate mixture and continue whisking until smooth. Add hazelnut meal and salt and stir thoroughly. Transfer batter to prepared pan.
-
Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Transfer cake to oven and tent springform pan loosely with foil. Bake until center of cake is set and glossy, yet dry to touch, about 1-1/2 hours.
-
Remove cake from oven, discard foil from outside of pan and transfer to wire rack to cool completely. Cover cake with foil, transfer to refrigerator and chill cake until cold, about 3 hours.
-
Run knife around pan sides to loosen cake. Release sides from springform pan. Dust cake with powdered sugar, cut into wedges and transfer to plates to serve.