
Flourless Chocolate Cake

Bob Harper's At-Home Workout Tips + Rachael's Fire Roasted Tomat…

Jenny McCarthy Talks "The Masked Singer" + Rach's Pasta With Por…

Tommy DiDario's Gluten-Free Matcha Chocolate Chip Cookies + Rach…

Dr. Oz On How To Cope With Pandemic Stress + Rach's Mushroom Ris…

Original "Queer Eye" Grooming Expert Kyan Douglas Shares His Fav…

How Long Garlic Can Last In The Fridge, According To Rachael | Q…

How To Make French Onion and Porcini Risotto | Rachael Ray

How To Make John Cusimano's Pink Champagne "Moulin Rouge" Cockta…

Wireless Phone Charger + Car Mount: Viewer Shows Off Her New Fav…

Can a Smart Water Bottle Actually Help You Drink More Water? One…

Portable Heated Chair: Why This Viewer Is Loving It During The P…

How To Make Browned Butter Rice | Nadiya Hussain

How To Make "Tandoori" Chicken In a Regular Oven | Nadiya Hussain

How To Make Utica Tomato Pie | Rachael Ray

Deals From Rue La La: Faux Fur Throw, Stuart Weitzman Leather Bo…

Rach's French Onion Risotto + Kyan Douglas Shares His Favorite A…

How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad

How To Order The Right Size Every Time (+ save money!) | Online …

60-Second Guided Meditation | Andy From Headspace

How To Make Banoffee Pie The Royal Family Way With Prince Charle…
Ingredients
For the cake:
- 2 cups chocolate chips, dark
- 1 stick butter, plus more for pan
- 1/4 cup heavy cream
- 1 teaspoon salt
- 4 eggs, large
- 1 cup sugar
- 1 tablespoon vanilla bean paste, or vanilla extract
For the ganache:
- 1 cup chocolate chips, dark
- 1/4 cup heavy cream
- 1/4 cup hazelnut liquor
For the topping:
- 1/4 cup hazelnuts, chopped toasted
- Flaky sea salt, for sprinkling
Yield
Serves: 12
Preparation
For the cake, preheat oven to 325˚F. Fill a saucepan 1/3 of the way full with water. Place over medium heat and bring to a simmer. In a medium glass bowl, combine chocolate, butter, heavy cream and salt; set over simmering water, stirring occasionally, until chocolate and butter melt. Whisk to combine. Remove glass bowl from the heat and let cool slightly.
Combine eggs and sugar in a stand mixer fitted with a whisk attachment and whisk until very fluffy and pale yellow, about 3 minutes. Add vanilla and whip another minute more.
Once melted chocolate is cool to the touch, with the stand mixer running, pour into sugar mixture and mix until incorporated.
Grease a 9-inch springform pan with butter and dust with cocoa powder; pour off any excess. Place a round of parchment paper at the bottom.
Pour batter into pan and bake until the sides of the cake have risen and the top is glossy and dry, 40 to 45 minutes. Remove from oven to cool completely.
Once the cake has cooled, make the ganache. Over a saucepan partially filled with simmering water, melt chocolate, cream and liquor, then whisk until smooth. Remove cake from pan and peel off parchment paper. Place cake onto serving plate and pour ganache on top, leaving a ½-inch border. Sprinkle with nuts and salt. Let set for 15 minutes before serving.