Prep 15 mins
Cook 45 mins
I found this wonderful cake in a Pillsbury booklet from 1984. I like to make it for special occasions. It is very dense, rich, and almost chewy. Guests have either loved it or hated it. Since I love it, I'm posting it here. Hope you love it too. (ZWT3 Norwegian settlers have had a great influence on the Midwest)
- 141.74 g hazelnuts (filberts)
- 88.74 ml butter
- 3 eggs
- 354.88 ml sugar
- 4.92 ml vanilla
- 473.18 ml flour
- 11.09 ml baking powder
- 118.29 ml half-and-half
- 0.25 ml salt
- 236.59 ml semi-sweet chocolate chips
- 2.46 ml vanilla
- Preheat oven to 350°F.
- Lightly grease bottom only of a 10-inch springform pan.
- Reserve 8 whole hazelnuts for garnish.
- With a blender or food processor, grind hazelnuts to a coarse meal (makes about 1 1/3 cups).
- Reserve 1 Tablespoon ground hazelnuts for garnish.
- Melt butter; set aside to cool.
- In a large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, about 2-3 minutes.
- Lightly spoon flour into measuring cup; level off.
- Add flour, baking powder, and ground hazelnuts; mix well.
- Continue beating, adding cooled, melted butter gradually until well blended.
- (Mixture will be quite thick).
- Spread batter in prepared pan.
- Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove sides of pan.
- Run long knife under cake to loosen from pan bottom; invert onto serving plate.
- Allow to cool about 30 minutes, covered with light cloth towel.
- To prepare glaze, bring half-and-half and salt just to a boil; remove from heat.
- Stir in chocolate chips and 1/2 teaspoon vanilla until melted and smooth.
- Spread glaze over top of cake, allowing some to drizzle down the sides.
- Sprinkle reserved ground hazelnuts around the top edge of the cake.
- Halve reserved whole hazelnuts; arrange around top edge of cake over nut garnish.
- Store in a tightly closed cake container as this cake will dry out.
- I have also frozen it successfully.
I personally loved this cake. It tasted almost exactly like a Ferrero Rocher chocolate. All the adults enjoyed it, but I don't think it's really a "kid cake" as anyone under the age of 18 wasn't really crazy about it! The only changes I made were to use 4 egg whites and 1 whole egg and realized when making the glaze that all I had was non-fat half and half, but it didn't seem to make a difference because it was still delicious! The only problem I had was my own fault, I baked it a bit too long, making it a little bit drier than it probably should have been.