RIDICULOUS Gluten Free CHOCOLATE HAZELNUT Cake
This is not an easy recipe, but it is certainly not hard either. The good news is the baking and prep time are not bad - 20 min prep and 35 minutes baking. The effort is pretty typical for a 'from scratch' cake. But a cake this good? I didn't believe it myself until I had some. Make it...eat it...enjoy it.
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DIRECTIONS
- preheat oven to 375. Spray entire inside of springform pan with cooking spray.
- grind 1 1/2 cups of your hazelnuts (you can use a mini chop prep, food processor, even a coffee grinder).
- cut butter into small pieces and melt butter and chocolate chips in a metal bowl over a pot of simmering water (I simply used my metal mixing bowl from my stand Kitchenaid mixer over a pot of water). Stir occasionally until melted and cool slightly.
- using same bowl (if you can) beat in sugar and eggs one at a time. Mix for a couple minutes.
- mix in vanilla and salt, and gradually add your ground hazelnuts. Sift in cocoa and beat another couple minutes.
- pour into pan and bake for 35 minutes. Cool to room temperature. Refrigerate for 2 hours and then remove side of pan. Move to serving platter and sift powdered sugar over top.
- serve with whipped cream and the remaining 1/2 cup of chopped hazelnuts.
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