Preheat oven to 350. Grease and flour 9x2 round cake or springform pan. Tap out excess flour. Melt chocolate in double boiler until smooth. Let cool.
In large mixer bowl, beat butter & sugar until light and fluffy, about 3 mins. Add egg yolks and rum and beat until smooth. With rubber spatula, stir in melted chocolate and hazelnuts. In another large bowl, bear egg whites and salt on medium until foamy then high until soft peaks form.
Fold a large scoop of egg whites into chocolate then gradually fold in the remainder. Scrape batter into pan. Bake 55 minutes or until cake is firm around edge but still soft in center. Cool on wire rack for 10 minutes. Unmold onto the rack and cool completely, upside down. Arrange 4 strips of wax paper on serving plate and slide cake (still upside down) onto strips.
To make glaze, combine chocolate and butter in double boiler and stire until smooth. Pour glaze over cake letting some spill over the sides. Smooth the sides and top of the cake. Sprinkle hazelnuts over the top. Cover with a large overturned bowl and refrigerate until 1 hour before serving.
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