FLOURLESS CHOCOLATE CAKE WITH TOASTED HAZELNUTS AND BRANDIED CHERRIES

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Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries image

This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.

Categories     Mixer     Chocolate     Dairy     Egg     Fruit     Nut     Dessert     Bake     Freeze/Chill     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Brandied cherries:
1 750-ml bottle brandy
1 1/2 cups dried tart cherries
1 cup water
1 cup sugar
Cake:
10 ounces bittersweet or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter, diced
10 large egg yolks
1/2 cup plus 6 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
9 large egg whites
Ganache:
8 ounces bittersweet or semisweet chocolate, chopped
1 cup heavy whipping cream
1 1/2 cups hazelnuts, toasted, coarsely chopped
Whipped cream

Steps:

  • For brandied cherries:
  • Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.
  • Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.
  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.
  • Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
  • For ganache:
  • Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.
  • Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.
  • Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.

Ant Huges
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This cake looks perfect for a special occasion.


Zahraa Alkaese
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I'm not a big fan of chocolate cake, but this recipe looks so good that I might have to make an exception.


mohamed allam
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This cake looks amazing! I can't wait to try it.


Fabbiani Blanco
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I've never made a flourless chocolate cake before. I'm excited to give this recipe a try.


Kyuan Graham
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I'm definitely going to try this recipe. It looks so delicious!


Rabia Bilal
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This recipe seems a bit complicated. I'm not sure if I'm up to the challenge.


Hassan Waseem
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I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry before I can decide if I want to make it.


Backer Assaf
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I love the combination of chocolate, hazelnuts, and cherries. This cake sounds like it would be a real treat.


Faridah Beaky
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This cake looks perfect for a special occasion. I'm thinking of making it for my anniversary.


angela bretton
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I'm allergic to hazelnuts. Do you think I could substitute another nut, like walnuts or pecans?


Christa Allen
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I'm not a big fan of chocolate cake, but this recipe looks so good that I might have to give it a try.


Genesia Astrino
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This recipe looks delicious! I can't wait to try it.


Roly Lira
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I followed the recipe exactly, but my cake didn't turn out as well as I hoped. It was a bit too dry. I think I might have overbaked it.


Mehdi Turi
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This cake was a bit too rich for my taste, but my husband loved it. I think it would be perfect for a special occasion.


Mr Virk
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I made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he'd ever had. Thanks for sharing this recipe!


Amos Jonathan
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This cake was delicious! The chocolate was rich and decadent, and the hazelnuts and cherries added a nice crunch and tartness. I would definitely recommend this recipe.


MD Mominur Rahman
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I've made this cake several times now, and it's always a hit! It's so easy to make, and it's always a crowd-pleaser. I love the combination of chocolate, hazelnuts, and cherries. It's the perfect dessert for any occasion.


Wasi Kiani
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This flourless chocolate cake was a delight! The texture was rich and decadent, and the flavors of chocolate, toasted hazelnuts, and brandied cherries were perfectly balanced. I followed the recipe exactly, and it turned out flawlessly. My friends an