Almost Flourless Chocolate Hazelnut Cake with Caramel Sauce

Preheat oven to 350 degrees F.

Line a 9 inch spring form pan with parchment paper.

Melt chocolate and butter in a double boiler. Stir until smooth. Cool slightly.

Sift together flour and cocoa. Stir in hazelnuts.

Whisk together vanilla and egg yolks with all but 2 tablespoons of sugar until smooth and pale. Slowly whisk melted chocolate into yolk mixture until smooth. Fold flour mixture into yolk mixture.

Beat egg whites until peaks hold. Continue beating whites and slowly add 2 tbsp. sugar and pinch of salt. Fold whites gently but thoroughly into chocolate and yolk mixture.

Pour batter into prepared pan. Bake in middle rack of oven for 40 to 45 minutes or until firm but still spongy in the middle.

Remove cake from oven and cool completely on wire rack. Cake will fall. Run a knife along the sides of the pan to release cake from edges before removing cake from spring form pan.

Heat sugar in a heavy bottom pot until caramel colour. Remove from heat immediately and add 1/2 cup cream.

Let stand 2 to 3 minutes. When bubbles subside, add brandy and stir until combined. Cool.

Whip 1½ cups cream until stiff peaks hold.

To serve, slice cake and top with a dollop of whipped cream. Drizzle with caramel sauce.