4 oz Semisweet chocolate (approx. 3/4 cup)
7 oz hazelnuts (approx. 1-1/2 cups)
2 Tbsp sugar
1/2 cup sugar
1 stick butter (1/4 lb.)
3 large eggs, room temperature
In a food processor, pulse nuts and 2 Tbsp. sugar until fine (Be careful not to process into hazelnut butter!), set aside. Place butter and 1/2 cup sugar in food processor and blend, melt 4 oz. chocolate and add to butter/sugar mixture and process until smooth. Add eggs, and be sure to scrape down sides of bowl. Stir in ground hazlenuts. Bake at 375 degrees F in a 9-inch round springform pan for about 25 minutes.
While cake is baking, melt 6 oz. of semisweet chocolate and 6 Tbsp. of butter in a pan. Let cool slightly. When cake is slightly cool, pour chocolate glaze over the cake. Garnish with 20-22 hazelnuts.
Submitted by Marion Ingebrigtsen
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