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1
Preheat oven to 350 degrees F.Line a 9 inch spring form pan with parchment paper.
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2
Heat chocolate and butter in a double boiler.
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3
Stir till smooth.
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4
Cold slightly.
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5
Sift together flour and cocoa.
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6
Stir in hazelnuts.
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7
Whisk together vanilla and egg yolks with all but 2 Tbsp.
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8
of sugar till smooth and pale.
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9
Slowly whisk melted chocolate into yolk mix till smooth.
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10
Fold flour mix into yolk mix.
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11
Beat egg whites till peaks hold.
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12
Continue beating whites and slowly add in 2 tbsp.
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13
sugar and healthy pinch of salt.
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14
Fold whites gently but thoroughly into chocolate and yolk mix.
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15
Pour batter into prepared pan.
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16
Bake in middle rack of oven for 40 to 45 min or possibly till hard but still spongy in the middle.
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17
Remove cake from oven and cold completely on wire rack.
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18
Cake will fall.
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19
Run a knife along the sides of the pan to release cake from edges before removing cake from spring form pan.
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20
Caramel Sauce:Heat sugar in a heavy bottom pot till caramel colour.
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21
Remove from heat immediately and add in 1/2 c. cream.
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22
Let stand 2 to 3 min.
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23
When bubbles subside, add in brandy and stir till combined.
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24
Cold.
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25
Whip 11/2 c. cream till stiff peaks hold.
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26
To serve, slice cake and top with a dollop of whipped cream.
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27
Drizzle with caramel sauce.
