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19459388 Makes 6 to 8 pieces Active ingredients: 1 stick saltless butter, melted, plus more butter for greasing the pan 1 1/3 cups granulated sugar 2 eggs 1 teaspoon hazelnut extract 19659016 19459419 1/2 cup cocoa powder, sorted 2/3 cup all-purpose flour 1 teaspoon salt 19659019 Powdered sugar, for serving 1/4 cup toasted hazelnuts, gently sliced, for serving Directions: Pre-heat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. In a medium bowl, blend the butter, sugar, eggs, and hazelnut extract up until the mix is completely integrated. Blend in the cocoa powder, flour, and salt. Put the cake batter into the ready pan and ravel into an even layer. The batter will be thick. Bake for 20 minutes or up until the top has actually solidified and has actually begun to split. The center must still be soft and gooey, however it will solidify as it cools. Serve with a cleaning of powdered sugar and toasted hazelnuts. 19659028 KITCHEN AREA NOTE: This likewise sets well with homemade Whipped Cream.
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