Some times you feel like a nut! Well today's the day. It's Hazelnut Cake Day, so it's time to get a bit nutty. Did you know that a hazelnut is also known as a cob nut or filbert nut according to species? O.K. I don't know from cobs, but I do know about filberts. A filbert is a little more elongated. I've always thought that hazel nuts reminded me of acorns, and I know you can't eat acorns, or at least we don't. Let the squirrels have them. But hazelnuts are fabulous, and they add texture and taste to many dishes and cakes.
I'm always looking for a gluten free cakes, and the following two cakes fit the bill. Ground nuts or nut flour give these cakes a bit of texture and a lot of taste. Well, since today is National Hazelnut Cake Day, I thought I'd add chocolate and celebrate the day with not one but two easy recipes. Both cakes are dense and decadent.
The first Flourless Hazelnut Chocolate Cake recipe is adapted from Jill Wilcox (appeared in the Toronto Sun), who adapted the original recipe from Gourmet Magazine. Flourless chocolate cake is my go to recipe (I've posted recipes HERE and HERE and HERE and HERE), and you'll love the additional hazelnut flavor. Want to make it even more delicious. Splash some Fra Angelico in the sweentened whipped cream topping before serving!
I. Flourless Hazelnut Chocolate Cake
4 oz. bittersweet chocolate, chopped
1/2 cup sweet butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened DARK cocoa powder
1/3 cup finely roasted hazelnuts, finely chopped
sweetened whipped cream
1. Preheat oven to 375F. Grease an 8-inch round cake pan. Line the bottom with a round of parchment paper.
2. Place the chocolate in a double boiler along with the butter. Stir until the butter and chocolate is melted and smooth.
3. Remove from the heat.
4. Whisk in the eggs one at a time until smooth.
5. Sift the cocoa powder over the chocolate mixture and whisk until combined.
6. Fold in the hazelnuts
7. Spoon into the pan and bake for 25 minutes or until the top has formed a crust
8. Cool the cake on a rack for 10 minutes. Run a knife around the edge and invert onto a plate.
9. Serve with lightly sweetened whipped cream that has been flavored with a spoonful of Fra Angelico
If one recipe is good, two are even better. Here's another recipe for Flourless Hazelnut Chocolate Cake-- this time the Fra Angelico is in the batter! Adapted from Bon Appetit!
II. Flourless Chocolate Hazelnut Cake
6 large eggs
1 cup packed light brown sugar
1/2 cup hazelnut liqueur such as Frangelico, divided
12 oz bittersweet chocolate, at least 60 per cent cacao--75% is even better!
3/4 cup sweet butter, cut into chunks
1 cup finely ground hazelnuts (aka filberts)
1 tsp kosher salt
1 cup chilled whipping cream
Chopped toasted hazelnuts
1. Preheat oven to 350F. Butter 9-inch springform pan, line bottom with parchment paper and wrap outside with three layers of heavy foil.
2. Whisk eggs, brown sugar and 1/4 cup liqueur in large bowl to blend.
3. Combine chocolate and butter in metal bowl over simmering water. Whisk until smooth, about 3 minutes.
4. Add to egg mixture and whisk. Add ground nuts and salt.
5. Transfer batter to pan. Place in large roasting pan (water bath) and pour in enough hot water to reach halfway up side of springform pan. Tent loosely with foil. Bake until center is set and top is dry to touch, about 1-1/2 hours.
6. Remove from pan; remove foil. Cool cake in pan on rack. Chill at least 3 hours or overnight, covered.
7. Using electric mixer, beat cream and remaining 1/4 cup liqueur until soft peaks form, 6 to 8 minutes.
8. Run knife around pan to loosen, release and cut into wedges. Serve with whipped cream.