CHOCOLATE HAZELNUT BROWNIE CAKE

5 tablespoons unsalted butter
6 ounces bittersweet or semisweet chocolate
1/2 cup shelled hazelnuts
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
FOR GARNISH:
1 cup heavy (whipping) cream
1 1/2 tablespoons granulated sugar
1 tablespoon Grand Marnier
1 teaspoon grated orange zest
5 or 6 fresh mint leaves

Preheat oven to 350 degrees F. Line 8- or 9-inch tart or round cake pan with aluminum foil. Butter foil with 1/2 teaspoon of the butter.

Break chocolate into small pieces and put into microwave-safe glass bowl with remaining butter. Microwave about 1 minute on high, then leave undisturbed in microwave for about 5 minutes. Heat again on high for 1 minute. Remove from microwave and stir until smooth.

Scatter hazelnuts on cookie sheet and toast 5-6 minutes, until lightly browned. Cool a few minutes and then transfer to plastic bag and crush into very small pieces with rolling pin or small pan.

Put sugars, eggs and vanilla into a large bowl and whisk until smooth. Add nuts and melted chocolate and fold in gently with rubber spatula until well incorporated.

Pour into tart pan and bake about 20 minutes or until toothpick inserted into the center of the cake comes out with wet crumbs. Cool to room temperature on a rack.

FOR GARNISH:
Put cream, sugar, Grand Marnier and zest into mixing bowl and whip gently with whisk or electric mixer until cream holds firm peaks. Pile cream on top of cake. Garnish with mint and cut into wedges to serve.

Serves 6
Source: Fast Food My Way by Jacques Pepin