Yields
8 servings
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ingredients
Cake
6
oz bittersweet chocolate, chopped into chunks
¾
cup sugar
4
large eggs
1
tsp finely grated lemon or orange zest
1
tsp vanilla extract
2
cup lightly toasted ground hazlenuts
¾
cup unsalted butter, melted
icing sugar, for dusting
Ganache
⅓
cup whipping cream
3
oz bittersweet chocolate, chopped
1
Tbsp hazlenut liqueur
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directions
Step 1
Preheat oven to 375 °F. Grease and line the bottom of a 9-inch pie pan with parchment paper.
Step 2
Pulse chocolate chunks in a food processor with ¼ cup sugar to a fine grind, but not melted. Whip remaining sugar with eggs, zest and vanilla until pale and thick, about 5 minutes. Fold in chocolate, hazelnuts and melted butter just until combined. Pour into prepared pan and bake for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Let cool completely.
Step 3
Heat cream to just below a simmer and pour over chopped chocolate. Stir until melted and stir in hazelnut liqueur. Pour over cake and garnish with hazelnuts.