"Cake without flour is delicious"

This week we feature a recipe from chef Randy Chamberlain at the award-winning restaurant Blu in Glen Arbor. The recipe for decadent Hazelnut Bittersweet Chocolate Cake is featured on the menu at the restaurant, where it is served with Coffee Ice Cream. You may also serve it with whipped cream, for an equally delicious treat.

CHEF RANDY CHAMBERLAIN
During the winter months, chef Randy offers a Friday night dinner special: two dinners and a bottle of wine for $55. The special is not offered on New Years Eve, but is worth the drive on any other Friday. The restaurant is located at 5705 Lake Street in Glen Arbor. While the hours at Blu adjust seasonally, it is currently open Thursdays through Sundays for dinner. To learn more about the restaurant’s many awards and culinary offerings, visit www.glenarborblu.com.
Hazelnut Bittersweet Chocolate Flourless Cake
Ingredients:
7 oz. semisweet chocolate or chips, chopped fine
8 oz. unsalted butter
1 cup sugar
kosher salt, pinch
1 cup hazelnuts, chopped
4 eggs, separated
Method:
Preheat oven to 350 degrees.
Butter or spray non stick coating into a 9 inch cake or spring form pan. Melt the chocolate with butter over hot water. Beat the egg yolks, salt, hazelnuts and half of the sugar. Fold in the butter-chocolate mixture. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. Fold in the beaten egg whites. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes.
The cake may be served warm or cold with ice cream or whipped cream.
Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Gusto! Ristorante, The Manor on Glen Lake, Riverside Inn, Sugarfoots Saloon, Timberlee Hills and The Village Inn.