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Ingredients

Cake

Topping

Directions

Cake

  • Heat oven to 375°. Coat a 9-inch springform pan with nonstick cooking spray.

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  • Place chocolate and butter in a large metal bowl over a pot of simmering water. Stir occasionally until melted. Remove bowl from pot and cool slightly. Beat in sugar until combined; beat in eggs, one by one, incorporating each before adding the next. Beat 2 minutes.

  • Beat in vanilla and salt. Gradually add hazelnuts while beating on low speed. Sift cocoa into bowl and beat until incorporated and batter is smooth. Pour into pan.

  • Bake 35 to 37 minutes. Cool on a wire rack to room temperature. Refrigerate 2 hours. Remove side of pan.

Topping

  • Whip cream, sugar and vanilla to soft peaks. Spoon on cake and sprinkle with hazelnuts.

Nutrition Facts

391 calories; 35 g total fat; 88 mg sodium. 18 g carbohydrates; 7 g protein;

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