Flourless Chocolate Hazelnut Cakes
 
Prep time
Cook time
Total time
 
These little cakes are wonderfully rich, so each cake can easily serve 2 people. If you don't have mini springform pans, it can also be made in a regular 9-inch pan and baked for about 90 minutes.
Author:
Serves: 10 servings
Ingredients
  • 4 oz (1 cup) toasted hazelnuts
  • 12 oz chocolate chips
  • 5 oz (10 tbsp) unsalted butter, cut into cubes
  • 6 large eggs, at room temperature
  • 7.5 oz (1 cup) packed brown sugar
  • ¼ cup coffee (can substitute water or hazelnut liqueur)
  • ½ tsp kosher salt
  • Toppings like whipped cream, additional hazelnuts, berries, or chocolate sauce
Instructions
  1. Preheat the oven to 350 F. Place the toasted hazelnuts in a food processor and process them until they're very fine crumbs. Set aside for now.
  2. Combine the chocolate and cubed butter in a medium microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds, until the chocolate and butter are melted together and are smooth.
  3. In a large bowl, combine the eggs, brown sugar, and coffee. Whisk together until smooth.
  4. Add the melted chocolate to the eggs and whisk until smooth and shiny. Finally, add the ground hazelnuts and salt, and stir until everything is well-combined.
  5. Prepare 5 4-inch springform pans by lining them with parchment circles on the bottom, and spraying the insides with nonstick cooking spray. Wrap the outsides of the pans tightly with 2 pieces of overlapping foil. Divide the cake batter between the 5 pans, and put them in a large roasting pan (or divide them between 2 pans if they don't fit.) Pour enough hot water in the roasting pan to come halfway up the sides of the springform pans.
  6. Bake the cakes in the 350 F oven for 1 hour, until the tops look dry but still shiny, and they have only a very slight jiggle when the pan is tapped. Remove the pan from the oven and take the cakes out of the water bath. Once they are room temperature, refrigerate them for 1-2 hours until completely cold.
  7. Release the sides of the pan and remove the cakes. Peel the parchment from the bottoms and place them on individual plates. Top with your choice of toppings: whipped cream, vanilla ice cream, chopped hazelnuts, fresh berries, and chocolate sauce are all great options.
Notes
Recipe adapted from Bon Appetit magazine
Recipe by Oh Nuts Blog at http://www.ohnuts.com/blog/flourless-chocolate-hazelnut-cakes/