Here comes the most juicy&fluffy hazelnut-chocolate cake ever. With almost no flour, just 1 tbsp. But fair to say this works only with roasted hazelnuts from Piedmont. What a difference in quality to normal hazelnuts from the supermarket.
http://www.wineberserkers.com/content/?p=2011
Save water, drink wine
Martin
I love this with dessert wines. It complements rather than competes with them. I usually reduce the sugar from the recipe somewhat so it marries even better with sweet wine.
FYI, Turkish hazelnuts are even better!
I assume the chocolate used is unsweetened?
In the recipe I use, it’s unsweetened baker’s chocolate.
Normally I use a chocolate from Valrhona made extra for baking. In this recipe I used a bitter chocolate. Both have a high cocoa percentage. I guess it is unsweetened
I prefer it to eat it in the morning with coffee. Certainly also some Cava or Spumante would be nice.
P.S. even on Day 2 such juicy and fluffy. DELICIOUS