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 Gold Rush. Brown butter's toasted, nutty notes echo bourbon's oak and caramel character, while hints of honey add subtle sweetness. A finishing sprinkle of fleur de sel provides brightness and complexity that echoes the cocktail's citrus element. This is chocolate cake elevated to new heights—luxurious, sophisticated, and deeply satisfying.

Ingredients

• 1/2 cup (1 stick) butter
• 4 oz dark chocolate (70%), chopped
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup honey
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup hazelnuts, toasted and finely chopped
• 1/4 cup whole hazelnuts, roughly chopped
• Fleur de sel for finishing

Instructions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. Melt butter in a saucepan over medium heat and let it brown, swirling occasionally, for 5-7 minutes until nutty and caramelized. Remove from heat.
3. Add chopped chocolate to warm butter and let sit for 1 minute, then stir until smooth. Cool slightly.
4. Whisk together flour, cocoa powder, baking powder, and salt.
5. In a large bowl, whisk together honey and eggs until pale and thick, about 3 minutes. Stir in vanilla and brown butter chocolate mixture.
6. Fold in dry ingredients, then fold in finely chopped hazelnuts.
7. Pour batter into prepared pan. Scatter roughly chopped hazelnuts over top.
8. Bake for 28-32 minutes until a toothpick comes out with a few moist crumbs.
9. Cool in pan for 15 minutes, then turn out onto a wire rack. Finish with a generous sprinkle of fleur de sel.
10. Serve warm or at room temperature.