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(Gluten-Free!) Chocolate Hazelnut Brown Butter Cake
  • 6 ounces unsalted butter, plus 1 tablespoon for the pan (1 1/2 sticks)
  • 1/4 cup plus 2 tablespoons cocoa powder (preferably dutch-processed), plus 1 tablespoon for the pan
  • 1/2 vanilla bean
  • 1 1/4 cups hazelnuts, toasted, skins rubbed off, cooled
  • 1/4 cup flour (such as sweet rice, or all-purpose)
  • 1/2 teaspoon salt
  • 7 ounces egg whites, from about 7 eggs (about 1 cup)
  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar
  • 2 ounces finely chopped dark milk chocolate (about 1/2 cup)
  • optional for serving:
  • powdered sugar
  • unsweetened whipped cream
  • fresh berries
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