10 tablespoons unsalted butter, cut into pieces, plus more for greasing pan
Flour, as needed for preparing pan
10 1/2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
5 large eggs, lightly beaten
1 tablespoon ground hazelnuts
1/8 teaspoon sea salt
Powdered sugar, sifted, for garnish
Preheat oven to 350 F. Grease and flour a 9-inch tart pan with removable bottom, tapping out excess flour.
In a medium saucepan, melt the butter with the chocolate and sugar, whisking until smooth. Remove saucepan from heat.
In a medium bowl, whisk together the eggs, hazelnuts and salt. Quickly and gently fold into chocolate mixture.
Pour batter into prepared pan. Set atop a rimmed baking sheet lined with parchment paper, in case of leakage. Bake in preheated oven for 35 to 46 minutes, or until a toothpick inserted near center comes out clean.
Cool cake in pan on a wire rack for 25 minutes. Then run a knife around inside edge of pan and carefully remove pan's outer ring. Cool cake completely on rack.
When ready to serve, dust cake with the powdered sugar. Makes 10 to 12 servings.
— Recipe from "Cakes to Die For!" by Bev Shaffer.