1. If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4. 2. Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool. 3. Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter. 4. In a small pan, melt butter and chocolate under very low heat. 5. Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan. 6. In a bowl, beat mascapone cheese until creamy. Add sugar and beat again. 7. Add eggs and beat until creamy. 8. Add the chocolate mixture, vanilla and liquor (if using) and mix well. 9. Add hazelnut meal, salt, and cinnamon and mix well. 10. Bake for about 40 – 45 minutes. Set aside and cool. 11. When the cake is cooked, remove the pan and place the cake on a cake plate. 12. Dust cocoa powder and powdered sugar using a stencil (see note above). 13. Infuse love and serve with whipped cream and/or ice cream if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
