Reviewed: Apr. 24, 2009

The batter was way too thick and it was very difficult to fold in the egg whites. Consequently the cake was somewhat dry. The icing was very good. I have to admit I didn't have any all-purpose flour so I had substituted cake flour, adding 2 tbls. per cup as is ususally done when substituting cake flour in recipes. I may try this cake in the future with regular flour, but I have to admit I was disappointed.

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Reviewer:

Dee Blues

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 1, 2008

The combination of chocolate and hazelnuts are awesome! I made a layer cake using three 9" round pans. I left out the coffee and it turned out really great! Next time I will add the coffee flavor.

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Reviewer:

ROXyoWORLD

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Reviewed: Oct. 20, 2006

I could not believe it when I finally found this recipe. I had this cake in 1985 in Georgia while on vacation with a dear friend. It was served at a posh hotel and I liked the piece so well, I ordered a whole cake. Cost me a fortune, but was trully worth it. After 21 years of searching for the recipe, I finally found my pot of gold. This is trully the best hazelnut cake I ever tasted. And it is even better with sliced hazelnuts sprinkled all over the top as a garnish.

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