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Title: Chocolate Heaven Cake
Categories: Cake
Yield: 1 Cake
| CRUST | ||
| 1 | c | Hazelnuts, shelled |
| Nonstick cooking spray | ||
| CAKE | ||
| 1 | lb | Bittersweet chocolate, chopped |
| 1/4 | c | Orange-flavored liqueur |
| 1/3 | c | Light corn syrup |
| 2 1/2 | c | Heavy cream |
| GARNISH | ||
| 1/2 | c | Unsweetened cocoa powder |
| Chocolate curls | ||
To prepare crust: Preheat broiler. Remove bottom from a 10" springform pan. Lay a piece of aluminum foil, larger than the bottom, on top of this and fold underneath. Reassemble pan. Spray bottom and sides of pan with nonstick cooking spray. Set aside.
Brown hazelnuts under broiler. Shake pan occasionally so they brown on all sides. Tip into a clean dish towel. Rub off skins. Broil again until thoroughly toasted. Be careful not to let nuts burn. Let cool for a few minutes before putting in a food processor. Chop until very fine. Sprinkle finely chopped nuts evenly on bottom of prepared pan.
To prepare cake: In a medium bowl or on top of a double boiler, blace chocolate, liqueur and corn syrup. Set bowl over a pan of simmering water and stir until chocolate is melted. Remove bowl. Let cool slightly.
Using an electric mixer, lightly whip heavy cream until it just holds its shape. Do not overwhip. Fold 1/4 of the cream into the chocolate mixture, then fold in the remainder. Carefully pour into the prepared pan on top of the nuts. Tap pan occasionally to release any air bubbles. Cover with plastic wrap. Cool in the refrigerator for hours or overnight.
To serve, carefully loosen dessert from sides of pan with a metal spatula, then release the sides of the pan. Lift out onto a serving plate so that the nuts are still underneath. Sprinkle cake heavily with cocoa powder. Make chocolate curls and lay on cake before serving.
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