FLOURLESS CHOCOLATE & HAZELNUT FALLEN CAKE
½ cup (4 oz/125 g) unsalted butter, cut into cubes, plus more for greasing
¾ cup (6 oz/185 g) granulated sugar, plus more for dusting
10 oz (315 g) semisweet chocolate, chopped
2 tablespoons canola oil
4 large eggs, separated, plus 2 large eggs
2 tablespoons Frangelico
2 tablespoons unsweetened
cocoa powder
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
¾ cup (2¾ oz/75 g) finely ground hazelnuts
1 recipe Frangelico Whipped Cream (page 91)
Chopped toasted hazelnuts, for garnish
Shaved chocolate, for garnish
Serves 8–10
Preheat the oven to 350°F (180°C). Grease a 9-inch (23-cm) springform pan, line the bottom of the pan with parchment paper, then grease the parchment. Dust with granulated sugar, then tap out any excess.
Combine the butter, chocolate, and oil in a large heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring occasionally, until melted and smooth, about 4 minutes.
Remove the bowl from the heat.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until frothy, about 1 minute. Add ½ cup (4 oz/125 g) of the granulated sugar and beat until stiff
peaks form, about 3 minutes. Set aside.
In a medium bowl, whisk together the egg yolks, eggs, Frangelico, the remaining ¼ cup (2 oz/60 g) granulated sugar, cocoa powder, vanilla, and salt until smooth. Add the egg yolk mixture to the
chocolate mixture and whisk until incorporated, about 1 minute. Fold one-fourth of the egg whites and all of the ground hazelnuts into the chocolate mixture, then gently fold in the remaining egg whites until uniformly combined.
Pour the batter into the prepared pan and spread evenly. Bake until the cake has risen above the rim of the pan and is set on top, 35–40 minutes. Transfer the pan to a wire rack and let cool completely. The cake will fall slightly and crack on top as it cools.
Make the Frangelico whipped cream: Remove the outer ring of the pan. Mound the whipped cream in the center of the cake and garnish with chopped hazelnuts and shaved chocolate.
CLASSIC WHIPPED CREAM
1 cup (250 ml) heavy cream
¼ cup (2 oz/60 g) granulated
sugar
1 teaspoon pure vanilla extract
VARIATION | To make Frangelico Whipped Cream, add 2 tablespoons Frangelico in place of the vanilla extract.
Makes about 2 cups (310 g)
In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, cream, and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Use right away, or cover and refrigerate for up to 2 hours.
