Chocolate on Chocolate and no flour used. A super decadent chocolate cake. A guilty pleasure everybody needs every now and then. Let's be honest, it is always a good time, always a good season, always a good reason to eat chocolate. This Flourless Double Chocolate Cake with Hazelnuts will trump all chocolate cakes.
Prep Time35 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr30 minutesmins
For the cake
For the Ganache
1cupheavy whipping cream
For the Hazelnut Crust
Butter a 9-inch spring form, then line with parchment paper and butter parchment paper. Wrap spring form with a few layers of aluminum foil.
Make the Cake
Combine water and sugar and bring to a boil. Dissolve the sugar and simmer for a few minutes.
Melt the butter, and chop the chocolate. Add the chocolate and stir until smooth. Add the syrup (water/sugar solution) and mix with the chocolate. Allow to cool a little.
Whisk the eggs slightly and add to the chocolate mix and stir until well blended.
Pour mix into the spring form. Place spring form in a large pot or roasting pan, add water until the level of the cake batter.
Bake cake in the oven for approx. 50-55 minutes. The center of the cake should no longer jiggle.
Remove cake from pan (leave in spring form) and cool on rack.
Make the Ganache
Chop the chocolate. Bring whipping cream to a simmer and add the chocolate and stir until smooth.
Poor the mix over the cake, while still in the spring form. Refrigerate cake overnight.
Prepare the Hazelnut Crust
To peel the hazelnuts for the hazelnut crust: bring 2 cups of water to a boil and add the baking soda. Add the hazelnuts and boil for approx. 3 minutes. Be aware that this is going to become a foamy business, so use a high saucepan, otherwise it will foam over. The water will also turn purple black.
After about 3 minutes remove the hazelnuts from the pan and place them into a bowl with ice water. Remove the skin with your fingers. Place nuts on a kitchen towel and dry them. Once dried, place them on a baking dish and toast them for 15 minutes in the oven. Cool and place them in the food processor and pulse until they become course or finer pieces of nuts. I kept them rather course avoiding the hazelnuts to turn to dust.
Run knife around the sides of the spring form and un-clamp the ring. Open the ring a little bit and check to be sure it has come away cleanly from the sides.
Remove the cake from the bottom and place on flat dish. Use your hands and press the hazelnut pieces into the sides of the cake.