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I coarsely ground the hazelnuts and chocolate together and used 3/4 cup of the mixture in the batter. Baked in a 9" cake pan lined with parchment because I thought I didn't have enough batter for the bundt pan that I had.
Date Posted: Mar. 23, 2007
Photographer:
Cooking Level: Intermediate
Living In:
La Laguna,
Canarias,
Spain
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