Recipe shared with permission of publisher. From Jane Hornsby: A flourless chocolate cake is my dessert hero, especially when feeding friends who are avoiding wheat. Luckily, this kind of cake is best made without flour anyway, the nuts and chocolate providing the structure and a decadently gooey texture within. The espresso bolsters the chocolate flavor rather than adding a coffee taste of its own. NUT OPTIONS If you can’t find pre-skinned (sometimes labeled as blanched) hazelnuts, buy skin-on instead and remove the skins at home. Spread them out in a roasting pan and cook for 8 –10 minutes at 350°F until the skins start to crack and look flaky. Pour them into a clean dish towel and rub vigorously to loosen. If a few skins remain attached, don’t worry. This process will also toast the nuts, giving a rounded and full flavor to your cake. Or, to make the whole process quicker, you could use 1¼ cups almond meal instead.