Chocolate Hazelnut Cake

Hazelnuts.....mmmmm yum.  One of my favorite things on Earth!  Thankfully I have a local Sunflower Market that stocks them.  Apparently the crop was rot this past year and they are almost impossible to find right now. So if you see some while you are out shopping consider yourself lucky and buy them. This is a lovely Italian cake.....Italians love their hazelnuts...I am thinking I must have some Italian in me somewhere.  This cake keeps so well and only gets more flavorful.  The trouble is keep the family out of it so it is waiting for you and your morning coffee.  Enjoy.

Chocolate-Hazelnut Cake

The New York Times Dessert Cookbook

5 1/2 Tbsp butter, dairy-free, softened

1 cup flour

1 cup very finely chopped hazelnuts

1 tsp baking powder

Pinch of salt

1 cup sugar

2 large eggs

2 oz chocolate chips (dairy-free, Enjoy Life)

2 Tbsp brewed coffee

1 Tbsp Frangelico liqueur (didn't have so I didn't use)

1/2 cup hazelnut halves

Preheat oven to 350 degrees.  Spray 8 inch cake pan and line with parchment paper.

In a small bowl, mix flour with chopped hazelnuts, baking powder and salt.  Set aside.

In a large bowl, cream 4 Tbsp butter.  Add sugar, beating until mixture is light and fluffy.  Beat in eggs one at a time.  Fold in flour mixture.  Spread batter in pan and bake 40 minutes, or until cake tester comes out clean.  Cool on rack, then remove from pan.

When cake is cooled, prepare icing.  In the top of a double boiler, melt chocolate over hot water, stir in remaining butter and allow to cool to room temperature.  Beat until smooth.

Stir in coffee and Frangelico, beating until mixture is spreadable.  Spread on cake and stud top with hazelnut halves in an attractive pattern.