Ingredients
- 1 cup unsalted butter, cut into 1-inch pieces, plus additional for greasing pan
- Flour for coating pan
- 8 ounces Callebaut bittersweet chocolate, coarsely chopped
- 8 eggs, separated
- 1 ¼ cups sugar
- ¾ cup hazelnuts, toasted, skinned and ground
- 1 tablespoon hazelnut liqueur
- Confectioners’ sugar
Ten servings
Preparation
- Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. Place butter and chocolate in a bowl over barely simmering water until melted, stirring often. Whisk egg yolks with 3/4 cup of sugar. Whisk in the chocolate mixture, hazelnuts and liqueur.
- Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to firm peaks. Stir 1/3 of the whites into the chocolate mixture. Fold in the remaining whites. Scrape the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out slightly moist, about 55 minutes. Let cool; cake will fall. Remove the sides of the pan and sift confectioners’ sugar over the top. Cut into wedges and serve.
About 1 hour 15 minutes
Dining and Cooking