- 12 ounces dark chocolate, chopped
- 3/4 cup butter, cut into chunks
- 6 large eggs
- 1 cup packed dark brown sugar
- 1/2 cup Chambord liqueur, divided
- 1 teaspoon kosher salt
- 1 cup chilled heavy whipping cream
- chopped toasted hazelnuts for garnish
Preheat oven to 350F degrees. Butter 9-inch springform pan. Line bottom with parchment paper. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, brown sugar and 1/4 cup Chambord in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch (about 1 1/2 hours). Remove cake from roasting pan. Remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours.
Using mixer, beat whipping cream and remaining 1/4 cup Chambord in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates and top with whipped cream, and sprinkle with chopped toasted hazelnuts.