Equipment
1 ½ stick unsalted butter
2 oz bittersweet chocolate, finely chopped
¾ c sugar
½ c brown sugar
3 eggs, yolks and whites separated
1/2 c milk
2 tbsp Frangellico Hazelnut Liqueur OR 2 TEASPOON Hazelnut extract
1 1/2 c AP flour
½ c hazelnut flour or finely ground hazelnuts
¼ c cocoa powder
2 tsp baking powder
1 tsp salt
1 pear, sliced
¼ c chopped hazelnuts, for garnish
Intstructions
Preheat oven to 350 degrees. Line the bottom of a 9 inch springform pan with parchment paper and grease pan.
Finely chop chocolate and place in a large bowl.
In microwave or on stovetop, melt butter. Pour over chopped chocolate and let sit for 5 minutes to melt chocolate. Mix in egg yolks, sugar, milk and liquer.
In another bowl, add dry ingredients and stir to combine. Add to wet ingredients and stir to combine.
Using a handheld mixer, beat 3 egg whites to stiff peaks. Gently fold into batter until no white streaks remain.
Pour batter into prepared pan. Top with sliced pear and chopped hazelnuts.
Bake at 350 degrees for 55-60 minutes. Let cool for at least 10 minutes before slicing.
Keep at room temperature for up to 3 days.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
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