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Norwegian Hazelnut Cake
October 23, 2007

This cake is "so friggin' good" (to quote my husband). By far the best way I have found to use up the huge bagful of hazelnuts that my mother-in-law dropped off a few weeks ago. Although shelling the nuts takes a bit, the cake itself is quick and easy to throw together. I had wanted to make the glaze as well, but realized too late that I didn't have any cream, so instead I added a half cup of mini chocolate chips to the batter and left the finished cake plain. I did not have high expectations when I took it out of the oven because it looked really hard on the top, but after it cooled and we tasted it, it is sooooooooooo good. I cooked mine a half hour and having left it a little tiny bit underdone made it almost have a "brownie-like" consistency. Very of the best cakes I've had.

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