Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

Pair with a chocolate beer

12 servings

*Adapted from Kitchen Conservatory cook Kelly

1 c unsalted butter, at room temperature

1 1/4 c raw sugar (Demerara sugar)

4 extra large eggs

3 T espresso or strong coffee

1 2/3 c all purpose flour

2 gently heaped teaspoons baking powder

1 1/2 cups skinned hazelnuts, coarsely ground

8 oz dark chocolate, coarsely chopped

1. Line the bottom of a 9-inch springform pan with parchment paper.
2. Preheat the oven to 350 degrees F.
3. Beat the butter and sugar in the bowl of a stand mixer until fluffy and pale.
4. Add the eggs, one at a time, beating lightly after each. Don't worry if the mixture curdles a little. 
5. Stir in the coffee.
6. In a separate bowl, sift together the floor and baking powder. Fold the flour mixture into the batter.
7. Fold in MOST of the hazelnuts and chocolate, keeping a little back for the top of the cake.
8. Spoon the batter, which will be fairly firm, into the cake pan and gently smooth the top. Scatter the remaining chocolate and nuts onto the top. 
9. Bake for 1 hour and 20 minutes or until the cake is springy and a skewer inserted in the middle comes out clean. Remove from the oven and let sit for at least 30 minutes before cutting and serving. Best served slightly warm.