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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
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


  • 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.

Joseph Ekalale
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Anthony Fabian
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This cake was just okay.

Nathan Zeldaguy
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I'm not sure I would make this cake again.

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This cake is definitely worth trying.

Chiffon Taylor
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I would recommend this cake to anyone who loves chocolate cake.

Lhea Rosales
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Overall, I thought this cake was pretty good. It was easy to make and it tasted good. I would definitely make it again.

kelechi chigozie
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This cake is a bit dry.

Danishjam Danish
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This cake is a bit too sweet for my taste.

farzana akter
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This cake is the perfect combination of chocolate and nuts.

Ohidul Islam
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This cake is so easy to make. I love that I don't have to worry about measuring out flour.

Erum Niaz
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This cake is perfect for a special occasion. It's rich and decadent, and it looks very impressive.

tk Gaming ff
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I was disappointed with this cake. It was dry and crumbly. I followed the recipe exactly, so I'm not sure what went wrong.

Lynden Taylor
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This cake was a bit too rich for my taste, but it was still good. The frosting was very sweet, so I would recommend using less sugar next time.

Raul Toledo
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I followed the recipe exactly and the cake turned out great. It was moist and flavorful. The only thing I would change next time is to add more hazelnuts.

Raju Purja
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This cake was amazing! It was so easy to make and it turned out perfect. The texture was fudgy and the flavor was rich and chocolatey. I will definitely be making this again.

Avela Macebo
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I made this cake for a dinner party and it was a huge success. Everyone loved it! The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this again.

ronald harris
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This flourless chocolate cake was a hit! It was rich, decadent, and had the perfect amount of sweetness. The toasted hazelnuts and brandied cherries added a nice touch of flavor and texture. I will definitely be making this again.