Fair warning: This cake is decadently rich. You'll want to cut very thin slices. It also keeps well, so if you can't finish it off within a few days, slice and then freeze, defrosting a piece whenever you need a shot of chocolate. If hazelnuts aren't your thing, substitute 1 cup of ground almonds for good results.
Makes 12 servings
12 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) dark brown sugar
1/4 cup strong coffee
1 cup finely ground hazelnuts (about 5 ounces raw nuts ground in a food processor)
1 teaspoon salt
Position rack in center of oven and preheat to 350 degrees.
Butter 9-inch-diameter cake pan, and line bottom with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl set over a saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, brown sugar and coffee in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and salt. Transfer batter to prepared pan. Place pan in a large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place in oven and tent pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan and remove foil from top and outside of pan.
Cool cake in pan on rack, then chill until cold, about 3 hours.
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