1. Recipe: The base recipe was adapted from Patricia Wells' Toasted Hazelnut Cake. I reduced the sugar, added chocolate and used whole grain flour.
2. Hazelnuts: I use Trader Joe's roasted and unsalted hazelnuts. I toasted them in the oven at 350ºF for 10 minutes then rubbed them with a dish towel to rub off as much of the skin as I could. Then I transferred them to a storage bag and pounded with a mallet.
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