Chocolate Hazelnut Flourless Cake

  • Chocolate 12 oz. chopped
  • Butter ¾ cup
  • Eggs 6 each
  • Brown Sugar 1 cup
  • Frangelico ¼ cup
  • Ground Hazelnut 1 cup finely ground
  • Salt 1 tsp.

Hazelnut Ice Cream

  • Heavy Cream 1 ½ cups
  • Milk 1 ½ cups
  • Sugar ¾ cup
  • Egg yolks 8 each
  • Frangelico 1/3 cup
  • Hazelnuts 2 cups, toasted and chopped
  • Frangelico Chantilly
  • Heavy Cream 2 cups
  • Powdered sugar 1 cup
  • Frangelico ¼ cup

Chocolate Hazelnut Flourless Cake
Melt butter and chocolate over a double boiler. Whisk together eggs, brown sugar, Frangelico and salt. Temper the hot chocolate mixture into the eggs and sugar mixture. Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter. Wrap the outside of the spring form pan with foil and bake in a water bath 350 °. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dy. Cool cake before serving.

Hazelnut Ice Cream
Heat heavy cream and milk together on stove until almost boiling. Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar. Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain Hazelnuts out and discard. Then Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.

Frangelico Chantilly
Whip mixture until stiff peaks form.

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