Ingredients
- Nonstick butter spray
- 4 ounces bittersweet chocolate, chopped
- 1 stick cold butter
- 1 teaspoon vanilla extract
- 2 ounces hazelnut liqueur (recommended: Frangelico)
- 3/4 cup sugar
- 1/2 cup cocoa powder, sifted
- 3 eggs, beaten
- Chocolate Ganache, recipe follows
- Berries, garnish
- Powdered sugar, garnish
Directions
Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.
Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.
Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.
Chocolate Ganache:
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.
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By powderkeg
on March 20, 2013
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I made a grown woman cry after tasting this, cooked it in a 9" silicone pan, which made it bigger and thinner, which is fine. It makes for more slices that way, which is OK because it's so rich. Made it twice, it's not too hard just take time and as directed wait for cooling before adding the eggs. Don't cheap out on chocolate, and the berries went very well with it.
By Star3A
on February 15, 2013
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Just made this for Valentine's day for my family..LOVED IT! It was very moist and delicious..Great Job Big Daddy! p.s. I do NOT bake at all, this cake was very easy to make.
By diane4zs_1747367
Cape Coral, FL
on February 03, 2013
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Wow, this was an amazing cake. And so easy to make. I used a spring form cake pan after reading other reviews. Came out perfectly. The first time I made it I tried to transfer it to a pretty cake stand before it cooled enough and it deflated. The second time I waited until it was cool and had no problems. I used Godiva Liquor because that is what I had. I used dark chocolate for the ganache too. I also made a simple raspberry sauce (bag of frozen raspberries and some sugar to drizzle on top, yum!
Read all 51 reviews