For Chocolate Frosting: 4 Tablespoons butter 4 ounces semi-sweet or bittersweet gf chocolate, chopped 3 Tablespoons cream 2/3 cup sifted powdered sugar 1 teaspoon vanilla
To prep/skin hazelnuts: Place nuts on a baking sheet in a 350 degree oven for 15 minutes. Remove from oven and cover with a clean kitchen towel for 15 minutes. Rub nuts between the palms of your hands to remove skins.
For cake: Place chocolate and butter in the top of a double boiler over simmering water. Stir chocolate mixture until melted and smooth. Remove from heat and let cool. In a large bowl, combine egg yolks and sugar and beat until thick and pale yellow. Preheat oven to 350 degrees F. Grease an 8" cake pan, line the bottom of the pan with parchment and grease and flour sides and bottom. Pour chocolate mixture into egg mixture and stir to blend. Add oil and mix well. Add flour, salt and ground hazelnuts. In a large separate bowl, beat egg whites until stiff. Fold into batter with a rubber spatula. Pour batter into prepared cake pan. Bake for 40 minutes. Cake may crack on top. Cool in pan on a rack for 1 hour. Remove cake from pan and cool completely. Meanwhile make hazelnut cream frosting.
For hazelnut cream frosting: Place skinned hazelnuts in a food processor and process until nuts form a paste, like peanut butter. Place hazelnut paste in a medium bowl and add corn syrup and brandy. Let sit for 30 minutes. In a small bowl cream together powdered sugar and butter. Add hazelnut paste and blend thoroughly.
When cake is cool, invert in onto a serving plate and spread top and sides with hazelnut cream frosting. Refrigerate for 30 minutes. Meanwhile make chocolate frosting.
For chocolate frosting: Place chocolate and butter in the top of a double boiler over simmering water. Stir until melted and smooth, remove from water and heat. Transfer chocolate mixture to medium bowl and beat in cream. Stir in powdered sugar and vanilla and stir until smooth.
Remove cake from refrigerator and frost top and sides with chocolate frosting. Spread while frosting is still warm. Decorate top of cake with whole hazelnuts and refrigerate for 1 hour before serving.
This in an incredible cake that will stay moist (yes we said moist) in the refrigerator for several days. Be sure to use a good gf chocolate like Lindt or Scharfenburger.
We used the Gluten Free Pantry's Country French Bread Mix as a direct substitution for flour.