Ingredients
The following ingredients have 12 Servings
- 2 cups chocolate chips
- dark
- 1 stick butter
- plus more for pan
- 1/4 cup heavy cream
- 1 teaspoon salt
- 4 eggs
- large
- 1 cup sugar
- 1 tablespoon vanilla bean paste
- or vanilla extract
- 1 cup chocolate chips
- dark
- 1/4 cup heavy cream
- 1/4 cup hazelnut liquor
- 1/4 cup hazelnuts
- chopped toasted
- Flaky sea salt
- for sprinkling
Instruction
- For the cake, preheat oven to 325˚F
- Fill a saucepan 1/3 of the way full with water
- Place over medium heat and bring to a simmer
- In a medium glass bowl, combine chocolate, butter, heavy cream and salt; set over simmering water, stirring occasionally, until chocolate and butter melt
- Whisk to combine
- Remove glass bowl from the heat and let cool slightly
- Combine eggs and sugar in a stand mixer fitted with a whisk attachment and whisk until very fluffy and pale yellow, about 3 minutes
- Add vanilla and whip another minute more
- Once melted chocolate is cool to the touch, with the stand mixer running, pour into sugar mixture and mix until incorporated
- Grease a 9-inch springform pan with butter and dust with cocoa powder; pour off any excess
- Place a round of parchment paper at the bottom
- Pour batter into pan and bake until the sides of the cake have risen and the top is glossy and dry, 40 to 45 minutes
- Remove from oven to cool completely
- Once the cake has cooled, make the ganache
- Over a saucepan partially filled with simmering water, melt chocolate, cream and liquor, then whisk until smooth
- Remove cake from pan and peel off parchment paper
- Place cake onto serving plate and pour ganache on top, leaving a ½-inch border
- Sprinkle with nuts and salt
- Let set for 15 minutes before serving
