Makes 6 to 8 slices

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter.
2. In a medium bowl, whisk the butter, sugar, eggs, and hazelnut extract until the mixture is fully combined. Whisk in the cocoa powder, flour, and salt.
3. Pour the cake batter into the prepared pan and smooth out into an even layer. The batter will be thick.
4. Bake for 20 minutes or until the top has hardened and has started to crack. The center should still be soft and gooey, but it will harden as it cools.
5. Serve with a dusting of powdered sugar and toasted hazelnuts.

KITCHEN NOTE: This also pairs well with [the cookbook’s] homemade Whipped Cream.