Almost Flourless Chocolate Hazelnut Cake With Caramel Sauce

Directions

1. Preheat oven to 350 degrees F.Line a 9 inch spring form pan with parchment paper.
2. Heat chocolate and butter in a double boiler. Stir till smooth. Cold slightly.
3. Sift together flour and cocoa. Stir in hazelnuts.
4. Whisk together vanilla and egg yolks with all but 2 Tbsp. of sugar till smooth and pale. Slowly whisk melted chocolate into yolk mix till smooth. Fold flour mix into yolk mix.
5. Beat egg whites till peaks hold. Continue beating whites and slowly add in 2 tbsp. sugar and healthy pinch of salt. Fold whites gently but thoroughly into chocolate and yolk mix.
6. Pour batter into prepared pan. Bake in middle rack of oven for 40 to 45 min or possibly till hard but still spongy in the middle.
7. Remove cake from oven and cold completely on wire rack. Cake will fall. Run a knife along the sides of the pan to release cake from edges before removing cake from spring form pan.
8. Caramel Sauce:Heat sugar in a heavy bottom pot till caramel colour. Remove from heat immediately and add in 1/2 c. cream.
9. Let stand 2 to 3 min. When bubbles subside, add in brandy and stir till combined. Cold.
10. Whip 11/2 c. cream till stiff peaks hold.
11. To serve, slice cake and top with a dollop of whipped cream. Drizzle with caramel sauce.