Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries Recipe
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.
Keywords
- cake
- brandy
- cherry
- chocolate
- hazelnut
- gluten free
- electric mixer
- bon appétit
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Cooking tools:
- Mason jar
- Saucepan
- Oven
- Baking sheet
- Springform pan
- Double boiler
- Mixing bowl
- Hand mixer
- Whisk
- Egg separator
- Spatula
- Measuring cup
- Measuring spoon
- Cooling rack
- Chef's knife
- Cutting board
- Kitchen scale
- Parchment paper
- Airtight container
Ingredients
- 1 750-ml bottle brandy
- 1 1/2 cups dried tart cherries
- 1 cup water
- 1 cup sugar
- 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
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 1/2 cups hazelnuts, toasted, coarsely chopped
- Whipped cream
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