Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 9 ounce bittersweet chocolate
- 1/2 c. (1 stick) unsalted butter
- 1/3 c. packed light brown sugar
- 1/4 c. granulated sugar
- 2 lrg Large eggs
- 1 1/2 tsp vanilla extract
- 1 c. all-purpose flour
- 1/4 tsp salt
- 3/4 c. minced hazelnuts
- 5 ounce bittersweet chocolate
- 2/3 c. heavy cream
- 1 Tbsp. light corn syrup
- 2 Tbsp. Frangelico liqueur
Direcciones
- In top of double boiler, heat chocolate over simmering water. Whisk till smooth and set aside.
- Preheat oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment paper and grease. With electric mixer, beat butter and sugars till fluffy; add in Large eggs and beat till smooth. Add in hot chocolate and vanilla; beat on low just till smooth. Sift flour and salt over batter and fold in. Stir in nuts.
- Pour batter into the prepared pan and bake 30 to 35 min; the top will be still slightly moist, but edges will be dry and look crackled. Cold completely in pan on rack.
- Run knife around edges of pan to loosen cake. Invert onto rack over piece of waxed paper on flat plate; peel off parchment and brush off any crumbs. Decorate by dusting powdered sugar through a paper doily to create a pattern. Wrap in plastic and store at room temperature.
- To prepare sauce: Combine chocolate, cream and corn syrup in top of double boiler and gently heat over low heat. Whisk till smooth. Stir in liqueur and serve hot, ladled over wedges of cake.
