Brown Butter Hazelnut Chocolate Cake with Fleur de Sel

Dessert | 8-10 servings

Rich, decadent chocolate cake enriched with brown butter and toasted hazelnuts creates a dessert that speaks to every element of the Bee’s Knees. The deep chocolate echoes the cocktail’s sophisticated depth, brown butter mirrors the honey’s warm sweetness, and a finishing sprinkle of fleur de sel heightens every flavor just as the gin’s botanicals do. This is a grand finale dessert.

Ingredients

• ½ cup (1 stick) butter
• 4 oz dark chocolate (70%), chopped
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 3 large eggs
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• ½ cup toasted hazelnuts, roughly chopped
• Fleur de sel for finishing
• Whipped cream and candied lemon peel for serving (optional)

Instructions

1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. Brown the butter: melt butter in a saucepan over medium heat, swirling occasionally, until it turns golden-amber and smells nutty (about 5-7 minutes). Remove from heat immediately.
3. Add chopped dark chocolate to the hot brown butter and stir until melted and smooth. Let cool slightly.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. In a large bowl, whisk eggs and brown sugar until thick and pale (about 2 minutes). Add vanilla.
6. Pour chocolate-brown butter mixture into egg mixture and fold until combined.
7. Fold in dry ingredients until just incorporated. Stir in chopped hazelnuts.
8. Pour batter into prepared pan and spread evenly.
9. Bake for 25-30 minutes until a toothpick comes out with moist crumbs (not wet batter).
10. Cool for 10 minutes in the pan, then remove sides. Cool completely.
11. Serve slices topped with whipped cream, candied lemon peel, and a pinch of fleur de sel.