12 ounces Milk Chocolate Couverture, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) Brown Sugar
1/4 cup strong coffee
1 teaspoon Pure Hazelnut Extract
1 cup finely ground Raw Whole Hazelnuts
1 teaspoon Sale di Cervia Sea 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 Milk Chocolate Couverture 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, coffee and Pure Hazelnut Extract in a large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground Raw Whole Hazelnuts and Sale di Cervia Sea Salt. Transfer batter to prepared pan. Place baking 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.
Recipe adapted from and photo courtesy of www.npr.org