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Two Sisters Times Two, Serial #48 and Flourless Chocolate Hazelnut Cake

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It’s a week for pairings.

I doubt I have to remind you of the special day coming up on Sunday, and its emphasis on pairings.

And on Monday we’ll celebrate President’s Day, a holiday situated to fall between the birth dates of Presidents Washington and Lincoln, another pairing (and a long weekend off for most of us).

And this week at R&R we’re going to give you two special pairings of our own.

First of all, there may be no better pairing of flavors than chocolate and hazelnuts (that candy that pairs chocolate and peanut butter can take a backseat). And we’ve taken this perfect match into orbit with this week’s Flourless Chocolate Hazelnut Cake. And I don’t think we have to add that it would be a perfect highlight to that special day coming up on Sunday, maybe starting out with dinner at a nice restaurant and ending up with this cake for dessert back home.

And to go along with that coming holiday and this delicious and decadent dessert, we’re going to add a celebration of our own:

This is our 150th post!!!!! 

Valentine’s Day. A long weekend coming up. This yummy cake. And our 15oth post.

Doesn’t get much better than that.

flourless choc cake

Flourless Chocolate Hazelnut Cake

For the cake:

3 ounces semisweet chocolate chips (about 1/2 cup)

1/4 cup unsalted butter, cubed

1/4 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

3 Tablespoons hazelnut liqueur*

 For the glaze:

2 ounces semisweet chocolate (about 1/3 cup)

1 Tablespoon unsalted butter, cubed

2 teaspoons hazelnut liqueur*

Preheat your oven to 375 degrees. Generously grease a 5×7 inch pan, and set aside.

To make the cake, add the chocolate and butter to a small saucepan. Heat over low heat, stirring frequently, until completely melted. Remove the mixture from the heat and mix in the granulated sugar until incorporated. Whisk in eggs, one at a time, until mixed into the batter. Lastly, whisk in the vanilla, cocoa powder, salt, and hazelnut liqueur. Scrape sides of saucepan, and ensure all ingredients are well blended and no lumps of cocoa powder remain.

Pour batter into prepared pan. Bake in preheated oven for 18-22 minutes, or until set and toothpick inserted in the center comes out with a few crumbs. Be careful not to over bake the cake. Allow the cake to cool for 15 minutes. Invert cake onto a serving plate, and allow to cool completely.

Meanwhile, make the glaze by adding the chocolate and butter to a small saucepan. Heat over low heat, stirring frequently, until completely melted. Remove the mixture from the heat and mix in the hazelnut liqueur. Spread the glaze over cooled cake.

Makes 1 small cake.

*Feel free to substitute your favorite liqueur! Amaretto, Grand Marnier, or Godiva would all work well.

flourless chocolate hazelnut cake

{Adapted from Pastry Affair}

Two Sisters Times Two, Serial #48, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #48, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

One response »

  1. Congrats on the 150th!!!
    This recipe looks yummy!

    Reply

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