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Flourless Chocolate Hazelnut Cake with Chopped Baci

Yields8 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

This flourless chocolate cake gets an additional layer of goodness from hazelnut flour and a finish of chopped Baci chocolates. Make this for your holiday table or for the biggest chocolate lovers in your life.

Flourless Chocolate Hazelnut Cake with Chopped Baci

 12 oz Perugina Bittersweet Chocolate 70%, chopped
 ¾ cup (1½ sticks) unsalted butter, cut into chunks
 6 large eggs
 1 cup (packed) golden brown sugar
 ¼ cup brewed coffee
 1 cup finely ground hazelnuts or hazelnut flour (ground in processor; about 5 ounces)
 1 tsp sea salt
 1 cup chilled heavy whipping cream
 5-7 Perugina Dark Chocolate Baci, chopped
 9” Springform pan
 parchment paper
 aluminum foil

Position a rack in center of your oven and preheat it to 350°F.


Butter a 9-inch-diameter springform pan.


Line bottom of the springform pan with a parchment paper round. Wrap the outside of the pan with 3 layers of heavy-duty aluminum foil. The cake will be baked in a water bath and the foil will prevent the water from creeping into the pan.


Place the chocolate and butter in a medium metal or glass bowl and set the bowl over a saucepan of simmering water. Whisk until the mixture is melted and smooth, then remove the bowl from the heat and cool to room temp, stirring occasionally to prevent a skin from forming on the top.


Whisk eggs, golden brown sugar, and ¼ cup coffee in a large bowl to blend.


Add the chocolate mixture to the egg mixture and whisk until smooth.


Stir in ground hazelnuts (or hazelnut flour) and 1 teaspoon sea salt.


Transfer the batter to the prepared springform pan.


Place the springform pan in large roasting pan. Pour enough hot water into theroasting pan to come halfway up sides of the springform pan.


Carefully place this the roasting pan with the cake in the oven and cover the springform pan loosely with foil.


Bake until the cake is set in center and top is dry to touch, about 1½ hours (top of cake will remain shiny).


Remove the cake from the oven and the roasting pan.


Remove the foil top and base. Cool the cake in the springform pan on a rack.


Chill the cake until cold, about 3 hours.


Tip: This cake can be made 3 days ahead. Cover it, and keep in the refrigerator.


To make the toppings:


Using electric mixer, beat the whipping cream in a medium bowl until soft peaks form.


Coarsely chop the Baci and place them in a small bowl.


Release the cake from the springform pan, removing the sides of the pan.


Cut the cake into slices and place the slices onto plates. Place a dollop of whipped cream on every slice and scatter chopped Baci on top of the cream.



Nutrition Facts

Servings 8