Table of Contents
Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine. In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy.
In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool. Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely.
In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth). In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
This Italian hazelnut chocolate cake is made with only 4 ingredients, is naturally gluten free and dairy free, but tastes sublime! The simplicity of this ancient Italian recipe (my version of it) is only part of the attraction of this cake. Its soft, delicious texture enhances the flavor of the hazelnuts and cocoa.
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