Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries

Name: Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries
Yield: Makes 12 servings
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

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.

January 29, 2007

Image may contain Food Dessert Cake Cutlery Fork Ice Cream Cream and Creme

Photo by Quentin Bacon

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