Chocolate Hazelnut Cake

This cake is good - it's not so much a cake as it is a fudge. Did I mention that it's good. Really good. Some more serious chocolate.

Chocolate-Hazelnut Cake
From the NPR website: 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 cream or half and half
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. Or microwave until nearly melted.

Whisk eggs,

brown sugar and cream 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.

Yes, you'll want to cut very thin slices so we solved this dilemma by having a first and second dessert. One right after Sunday dinner, then one later in the evening. Sort of like hobbits. It's so worth it.