Desserts fall into the “treat” category for me and when I indulge it has to be chocolate. My “go to” chocolate recipe is often a flourless chocolate cake.

This simple dessert is quick to prepare and produces a remarkably dense, decadent cake.

The following recipe is adapted from one that appeared in Gourmet magazine. I’ve added roasted and finely chopped hazelnuts to the cake and recommend a splash of hazelnut liqueur such as Frangelico be added to the sweetened whipped cream before serving.

With Valentine’s fast approaching, this cake would be an appropriate treat for the chocolate lover. Flourless Hazelnut Chocolate Cake.

(Serves 8-10)

4 oz. (125 g) bittersweet chocolate chips

1 stick (1/2 c. – 125 ml) unsalted butter

3/4 c. (175 ml) sugar

3 large eggs

1/2 c. (125 ml) unsweetened cocoa powder

1/3 c. (75 ml) finely chopped roasted hazelnuts

sweetened whipped cream

1. Preheat oven to 375F. Grease an 8-inch (20 cm) round cake pan. Line the bottom with a round of parchment paper.

2. Place the chocolate in a double boiler along with the butter. Stir until the butter and chocolate is melted and smooth.

3. Remove from the heat.

4. Whisk in the eggs one at a time until smooth.

5. Sift the cocoa powder over the chocolate mixture and whisk until combined.

6. Fold in the hazelnuts

7. Spoon into the pan and bake for 25 minutes or until the top has formed a crust

8. Cool the cake on a rack for 10 minutes. Run a knife around the edge and invert onto a plate.

9. Dust the cake with additional cocoa powder. Serve with lightly sweetened whipped cream that has been flavoured with a spoonful of hazelnut liqueur