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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Flourless Chocolate Torte

Recipe courtesy of Food Network Kitchen

Flourless Chocolate Torte

Rich Flourless Chocolate Torte

Recipe courtesy of Michael Lomonaco

Chocolate Hazelnut Torte

Recipe courtesy of Sandra Lee

Chocolate Hazelnut Torte

Recipe courtesy of Heather Carlucci

Dark Chocolate Hazelnut Dip

Dark Chocolate-Hazelnut Sables

Recipe courtesy of Food Network Kitchen

Dark Chocolate and Hazelnut Candies

Recipe courtesy of Food Network Kitchen

Butter Toffee Hazelnuts and Dark Chocolate

Recipe courtesy of Ruby Carlsruh

Browse Reviews By Keyword

          Latest Stories