- Electric Mixer: A versatile electric mixer with various speed settings for mixing dough, batter, and other baking ingredients efficiently.
- High-Speed Blender: Used to finely grind nuts and chocolate as required in the recipe's preparation process.
- Silicone Baking Mat: A reusable silicone mat for lining baking trays, providing even heat distribution which is crucial when baking cakes without flour.
- Cake Testing Scoop: Perfect for measuring and portioning ingredients precisely to ensure the right balance of flavors in your recipe.
- Oven Thermometer: Ensures accurate oven temperature, which is vital for baking delicate flourless cakes perfectly.
- Digital Kitchen Scale: For precise measurements of ingredients, important in maintaining the integrity of a specific recipe.
- Rubber Spatula: Essential for mixing and folding batter gently without incorporating too much air or overmixing it.
- Parchment Paper Sheets: Useful for lining baking trays, preventing sticking while ensuring easy removal of the cake from the pan.
- Cocoa Powder Sieve: For sifting cocoa powder to remove clumps and ensure a smooth batter texture as suggested in the recipe's ingredients list.
- Stainless Steel Measuring Cup: A durable, easy-to-clean measuring cup for all liquid ingredients involved in the baking process.
- Heatproof Spreader: Useful for evenly spreading batter or ganache on a lined pan without creating large air pockets.
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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