Rich Hazelnut Chocolate Cake

1. 1

   Preheat oven to 325 degrees.

2. 2

   Butter and flour a 10-inch springform pan.

3. 3

   Place butter and chocolate in a bowl over barely simmering water until melted, stirring often.

4. 4

   Whisk egg yolks with 3/4 cup of sugar.

5. 5

   Whisk in the chocolate mixture, hazelnuts and liqueur.

6. 6

   Using an electric mixer, whip the egg whites until soft peaks form.

7. 7

   Gradually add the remaining sugar and whip to firm peaks.

8. 8

   Stir 1/3 of the whites into the chocolate mixture.

9. 9

   Fold in the remaining whites.

10. 10

    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.

11. 11

    Let cool; cake will fall.

12. 12

    Remove the sides of the pan and sift confectioners' sugar over the top.

13. 13

    Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.