I just got back from a fantastic long weekend in minneapolis and needed to update with this delicious chocolate hazelnut cake that carrie, andrew, and I took on. Carrie and I bought matching spring form pans and had to put one to the test with this cake. when we entered the kitchen in the final minutes of baking we entered a smoke filled room due to a slight butter leak out of the pan. This certainly could not have been anything we did wrong so it must have been a faulty pan.......later on we happened to take a peak at the directions again to realize we added 1 cup of butter instead of 3/4 cup and 12oz of chocolate opposed to 10oz. It was still tasty (I don't know that too much butter or chocolate has ever been a completely horrible thing), and we were only slightly embarrassed when we transferred the cake to a paper plate to bring to a party and by the time we got there the plate was soaked with butter. Chocolate Hazelnut Cake Recipe:
3/4 cup unsalted butter
3/4 cup granulated sugar
5 egg yolks
1-1/4 cups ground hazelnuts
10 oz melted dark chocolate, cooled
powdered sugar for dusting
Preheat oven to 300 degrees Farenheit. Grease and flour the bottom of a 9" spring form pan. Using a mixer with a paddle attachment cream together the butter and sugar. Add the egg yolks and beat until the mixture lightens in colorFold in hazelnuts, then the chocolateTransfer to the preoared pan and bake for 40 min. Let cool in pan. Release cake from pan and dust with powdered sugar
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