Flourless Chocolate-Hazelnut Cake

1. 1

   Preheat oven to 325u00b0F. Lightly grease and line an 8 inch cake pan with parchment paper.

2. 2

   Heat chocolate and butter over a double boiler, stirring, until melted and smooth. Let cool slightly. Add ground hazelnuts, egg yolks and liqueur. Whip egg whites with cream of tartar and 1/4 tsp salt until stiff. Gradually whisk in sugar until thick and glossy then fold into chocolate mixture. Transfer to prepared pan and bake for 40-45 mins.

3. 3

   Let cool in pan for 10 mins then transfer to a wire rack to cool completely. Dust with powdered sugar and serve with heavy cream and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.