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.
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.
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