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Chocolate-Hazelnut Cake
Ingredients
  • 1 STICK (8 TABLESPOONS) UNSALTED BUTTER, PLUS MORE FOR THE BAKING PAN
  • ALL-PURPOSE FLOUR, FOR THE BAKING PAN
  • 4 OUNCES BITTERSWEET CHOCOLATE, CHOPPED
  • ¾ CUP SKINNED HAZELNUTS, LIGHTLY TOASTED
  • 6 LARGE EGGS, SEPARATED
  • 2 TABLESPOONS SUGAR
  • ONE 13-OUNCE JAR CHOCOLATE-HAZELNUT SPREAD, SUCH AS NUTELLA, AT ROOM TEMPERATURE
  • PINCH OF KOSHER SALT
  • 1 TABLESPOON BRANDY
Steps
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