| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- Nonstick butter spray
- 4 ounces bittersweet chocolate, chopped
- 1 stick cold butter
- 1 teaspoon vanilla extract
- 2 ounces hazelnut liqueur (recommended: Frangelico)
- 3/4 cup sugar
- 1/2 cup cocoa powder, sifted
- 3 eggs, beaten
- Chocolate Ganache, recipe follows
- Berries, garnish
- Powdered sugar, garnish
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
- Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an “ice bath” to cool the chocolate.
- Cook’s Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.
- Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.
- Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 437 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 39 g |
| Protein | 5 g |
| Cholesterol | 114 mg |
| Sodium | 35 mg |
Reviews
So yummy! Better the next day. Couple recommendations. I would use a raspberry liquor instead of hazelnut. More flavor. Also would recommend a slight smaller pan if you want a thicker cake. Obviously it doesn’t rise with no flour so what you see in your pan is what you get.
I used Kahlúa instead of the hazelnut liquor, it worked out great. The coffee added to the chocolate flavor. I also used dark chocolate for the ganache. So good. My kids are picky and they loved it. Will use again.
This cake is a family favorite that takes no time to whip up! The fact that’s it’s gluten free without extra fuss is great! Thank you!
Mmm
Such simple ingredients and instructions to be so delicious! Aaron a perfect way to tell my family Happy Valentines!! Thank you! ❤️
Delicious. I melted chocolate mixture in microwave at 30 second intervals (stirring lots in between) and cooled it in the fridge for 15 min – much easier and just as effective. I only have 9 in cake pans and baked for 20 min. and that works well (but makes it thinner). Made cake 1 day ahead and adding ganache same day. Made it for our anniversary first and my daughter requested it for her 16th birthday!
This was sooo good! Reminds me exactly what I used to serve at my first job at a winery. Thank you!
Really rich and delicious and super simple !!!
Oh my goodness! This is absolutely delicious. This was a huge hit at my dinner party. Love this recipe.