Recipe courtesy of Dave Lieberman
Save Recipe Print



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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Flourless Chocolate Torte

Recipe courtesy of Food Network Kitchen

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Chocolate Ganache

Recipe courtesy of Ina Garten

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Tart

Recipe courtesy of Tyler Florence

Chocolate Pudding

Recipe courtesy of Tyler Florence

Chocolate Devils

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories