Recipe courtesy of Dave Lieberman
Save Recipe Print

Ingredients

Directions

Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.

Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.

Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.

With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until

thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the

chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.

Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Katie Lee

Chocolate Mousse

Recipe courtesy of Alton Brown

Chipotle-Salted Chocolate Truffles

Recipe courtesy of Ree Drummond

Thin and Crispy Chocolate Chip Cookies

Recipe courtesy of Terri Wahl

Flourless Chocolate Torte

Recipe courtesy of Food Network Kitchen

Rich Flourless Chocolate Torte

Recipe courtesy of Michael Lomonaco

Flourless Chocolate Torte

Chocolate Hazelnut Torte

Recipe courtesy of Sandra Lee

Chocolate Hazelnut Torte

Recipe courtesy of Heather Carlucci

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.