Gluten-Free and regular Double-Chocolate Cake Recipe

How to make it

---

• 1. Preheat oven to 325 degrees. Grease the bottom and sides of a 10-inch cake pan or a 10-inch springform pan. Dust the bottom with sugar.
• 2. Mix together ground hazelnuts with 2 tablespoons sugar. Set aside.
• 3. Heat bittersweet chocolate and butter in a double boiler, stirring until smooth and melted. Set aside and keep warm.
• 4. Whip egg yolks with 1 cup sugar until batter falls from beaters in a heavy ribbon. Mix in melted chocolate and liqueur.
• 5. In a separate bowl, beat egg whites and salt until foamy. Gradually add remaining sugar, beating until whites are light and airy (soft peaks).
• 6. Mix a quarter of beaten mixture into the chocolate mixture until combined. Place remaining whites on top of chocolate mixture. Place ground hazelnuts on top of whites. Gently fold ingredients together until combined.
• 7. Pour batter into prepared pan and bake in preheated oven for 1 hour. Remove from oven and cool inverted on a cake rack.
• 8. To make chocolate glaze, combine ingredients and warm over low heat, stirring occasionally until smooth and shiny. Cool slightly and drizzle over cooled cake. To slice, use a hot, wet knife. Keep a deep container of very hot water nearby to dip the blade before each cut.
• *TIP For a nut-free cake, replace the hazelnuts with 4 cups finely ground coconut + ⅓ cup potato starch. Do not over-bake. For a moist, brownie-like texture, omit the potato starch.