CHOCOLATE HAZELNUT BROWNIE CAKE
Steps:
- Preheat oven to 350°. Grease an 8- or 9-inch square or round cake pan. Or use spring form pan lined with buttered foil (butter side down first, then flip so buttered side up for baking) Break the chocolate into small pieces and put it in a glass bowl with the butter. Melt in the microwave and then stir until smooth. Toast hazelnuts on a cookie sheet for 5-6 minutes, or until lightly browned. Cool a few minutes and then transfer to plastic bag and crush into very small pieces with a rolling pin or mallet. Put the sugars, eggs, and vanilla into a large bowl and beat with a whisk until smooth. Add the nuts and melted chocolate and fold in gently with a rubber spatula until well incorporated. Pour into pan and bake for about 20 minutes, or until the cake is just set but still wet in the center. Cool to room temperature on a rack. (The cake will set as it cools.) Cut into wedges (round pan) or squares (square pan) and serve with whipped cream or vanilla ice cream.
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