restaurant week - recipes warm chocolate-hazelnut cake with frangelico cream

restaurant week - recipes warm chocolate-hazelnut cake with frangelico cream

Restaurant: Brasserie

Ingredients
9 ounces bittersweet chocolate (60% cocoa)
12 tablespoons unsalted butter
6 eggs
1 cup packed light brown sugar
¼ cup plus 3 tablespoons Frangelico or other
hazelnut liqueur
1 cup finely ground hazelnuts
1 teaspoon kosher salt
½ cup heavy cream
2 tablespoons confectioners’ sugar

Directions
1. Preheat oven to 350ºF. Butter and lightly flour the
inside of a 9-inch springform cake pan, wrapping
the bottom of the pan with heavy duty aluminum
foil. Set aside.
2. Melt chocolate and butter in a double boiler,
whisking constantly to ensure silky consistency.
3. In the bowl of an electric mixer fitted with a whisk
attachment, combine the eggs, brown sugar and
¼ cup of the liqueur. Whisk on high speed until
pale and frothy. Slowly add the melted chocolate
and whisk until combined. Fold in the hazelnuts
and salt.
4. Transfer the batter to the prepared cake pan.
5. Place the foil-wrapped cake pan in a large roasting
pan. Pour enough hot water into the roasting pan
to cover halfway up the side of the cake pan,
being careful not to get any water inside the cake
pan. Cover the roasting pan with aluminum foil
and bake until a knife inserted in the middle of the
cake comes out clean, approximately 1 hour 20
minutes. Remove the cake pan from the roasting
pan and let cool for 5 minutes. Once the cake has
cooled slightly, remove the foil from the bottom,
run a paring knife around the edge of the cake
and remove cake from the pan.
6. Make the Frangelico cream: Whip the heavy
cream until mixture forms medium peaks. Add
the remaining 3 tablespoons liqueur and
confectioners’ sugar and mix until just combined.
7. Slice the cake into wedges while still warm and
serve with Frangelico whipped cream.


Serves 6
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