This Blackout Cake is perfect for anyone, it's just a bonus it's gluten-free! Easy to make, this cake can even be stored in the freezer for your next party.
Line the bottom of a 9-inch springform pan with a circle of parchment paper.
Grease both sides and the parchment with cooking spray or EVOO. Line a baking sheet with parchment paper. Preheat the oven to 350˚F.
Toast the hazelnuts on the prepared sheet until golden. Transfer nuts to a clean kitchen towel. Rub the nuts in the towel to loosen the skins. Reduce the oven temperature to 325˚F.
Transfer the nuts to a food processor with potato starch and 1/4 cup of the sugar. Pulse to grind the nuts, or stir together ground nuts if using them pre-ground.
Melt chocolate with salt in double boiler. Add EVOO and cool slightly.
Whisk in egg yolks, vanilla bean essence, and nut mixture.
Whip whites to soft peaks. Slowly add remaining quarter cup sugar, with machine running, until glossy peaks form.
Fold whites into chocolate mixture and pour the batter into the prepared pan. Bake at 325˚F for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before un-molding. Run a knife around the edge of before removing from the pan.
Stir melted chocolate and wine together to form a porable glaze.
Pour glaze over the completely cooled cake, allowing the glaze to drip down the sides.
Allow the glaze to set up before garnish cake with grated chocolate.
Grate chocolate using a microplane or vegetable peeler over the top of the cake.
Servings 8