One of my favorite mid-afternoon snacks near my office is the gooey, dense and decadent brownie from Rare Sweets. On the weekends though, I’m too far away so I’ve realized that I needed to find something to cure my chocolate cravings. Enter flourless chocolate hazelnut cake.
In addition to impulse buying two big packs of Ferrero Rocher at CVS (Friday night got a little wild), I celebrated my fiance’s birthday this weekend. He’s perhaps even bigger of a chocoholic than I am, so if there ever was a time to recipe test a new gooey chocolate cake, it was Saturday!
Birthdays are a big deal in my family. Like, really big. In fact, it’s really more of a birthweek than a birthday. Growing up I thought everyone celebrated as much as we did. Then I got to college and started hand making giant birthday cards for everyone in my dorm. That lasted about two months before I realized that most people really didn’t care either way and the time being put into each card was just not being appreciated. Much like my dorm mates, Colin’s never wants breakfast in bed, big parties or extravagant gifts. Luckily cake is on always on his radar so I can at least feel like we’ve celebrated him in some way.
This cake is definitely a celebration. Each bite is so dense and chocolaty that I feel kind of guilty for eating it. Not enough to stop, just enough to remember to sign up for another Soul Cycle class between bites.
When making this cake, I left the parchment paper with lots of crinkles and folds to create the uneven edge look seen here. If you want a more clean cut and traditionally round cake, skip the parchment paper.
- 1/2 cup (1 stick) unsalted butter
- 16 ounces semi-chocolate chips
- 4 eggs, separated
- ¼ cup icing sugar
- 1 cup chopped Ferrero Rocher
- ? cup heavy cream
- 2 tablespoons hazelnut half and half
- 1 tablespoon granulated sugar
- 6 full Ferrero Rocher
- Preheat oven to 350 degrees. Grease a 9 inch springform pan and line with parchment paper.
- Combine the butter and the chocolate chips in a double boiler until melted. Set aside to let cool. In the bowl of a stand mixer, beat the egg whites until soft peaks form. Add the icing sugar in and return the mixer to medium high until stiff peaks form.
- Mix the egg yolks into the melted chocolate and butter. Fold the egg whites into the rest of the batter in three batches until fully combined. Pour into prepared pan. Top with the chopped Ferrero Rocher.
- Bake for about 30 minutes, or until the edges are pulling away from edges and the center is just set. Refrigerate for 3-4 hours to set.
- In the bowl of a stand mixer, combine heavy cream, half and half and granulated sugar. Whisk until stiff peaks form. Pipe onto cake and top with full Ferrero Rocher. Keep refrigerated until ready to serve.
Adapted from an Epicurious recipe for Dark Chocolate Pretzel Cake