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Flourless Chocolate Hazelnut Cake

What a day, what a day.  I am exhausted.  So happy to come home, chill and blog.  It's Friday night.  I should be out and about, but alas I need a break from my busy schedule.  You know how that is, whether you are a working mom, a stay-at-home mom or a single gal working her way up in the big city/town/state/country.  It's hard.

Though there is nothing better then after a super stressful day then to dive into a hobby and let it absorb you.  I sat down at my desk tonight and signed.  My day is done.  Have you ever noticed the stress you carry from your day kind of just seeps off your body the moment you know you are home?  It's the best feeling.

Just the other day I blogged GF Raspberry-Cream Cheese Brownies.  I am so in the mood these days for desserts!  My eyes light up when I pull the pages out of my binders.  I imagine how good it would taste gluten-free.  So here is some more dessert love.

**found in Bon Appetit-January 2008

Small wedges of this luscious, super chocolaty cake go a long way!

12 ounces 60% cacao bittersweet chocolate, chopped (click HERE for GF chocolate options)
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar 
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
1 tsp. coarse kosher salt
1 cup chilled heavy whipping cream
chopped toasted hazelnuts

Position rack in center of oven and preheat to 350 degrees.  Butter 9-inch-diameter springform pan.  Line bottom of pan with parchment paper round.  Wrap outside of pan tightly with 3 layers of heavy duty foil.  Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.  Whisk until mixture is melted and smooth.  Remove bowl from over water.

Whisk eggs, golden brown sugar, and 1/4 Frangelico in large bowl to blend.  Add chocolate mixture and whisk until smooth.  Stir in ground hazelnuts and 1 tsp. coarse kosher salt.  Transfer batter to prepared pan.  Place springform pan in large roasting pan.  Pour enough hot water into roasting pan to come halfway up sides of springform pan.  Place in oven and tent springform pan loosely with foil.  Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).  Remove cake from roasting pan.  Cool cake in pan on rack.  Chill cake until cold, about 3 hours.

Do ahead: Can be made 3 days ahead.  Cover and keep chilled.

Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form.  Run knife around pan sides to loosen cake.  Release pan sides.  Cut cake into wedges.  Transfer to plates.  Top with whipped cream; sprinkle with toasted hazelnuts.

Enjoy! xoxo Julie

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