Norwegian Hazelnut Cake

Recipe by Acerast
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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