The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 19, 2012
My family's most requested dessert for birthdays and special occasions! Those who prefer moist and fluffy cakes will be disappointed: this cake is all about dense and intense, with a magnificent crust that might strike you as dry if you're looking for soft. I adore the texture and flavor of this cake; that it's gorgeous and dead easy to make is just icing on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 13, 2011
This was a HUGE hit. The cake could have been just a little more moist, but I might have just baked it too long. Otherwise, incredible. Rave reviews from family and friends.
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 23, 2011
very very dry but injected it with frangelico afterwards which really helped moisture and flavor level. Icing was very good though.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 29, 2011
way too dry!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 5, 2010
Awesome! Will try with other nuts as well
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: May 9, 2010
i followed the recipe exactly and cooked for well over 40 mins and it still didn't cook thoroughly in the center...i'm not sure what I did wrong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 7, 2010
great tasting cake! I love hazelnuts so I added nutella to the glaze as well as made a middle using marscapone cheese, powdered sugar and fangelico. Split the cake in half and spread. This one's a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 26, 2009
This is incredible-lots of flavor and not too sweet. I used almonds; pistachio or pecans would also be quite good. In fact, maybe even peanuts would make an interesting variation. This one is definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 27, 2009
Awesome cake! I made it with almonds instead of Hazlenuts because that is all i had. I ate it for breakfast with coffee and it was so good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: May 18, 2009
Fantastic tasting cake and the texture is great. It makes a great dessert to impress guests with. I was all out of cream and had no way to get some, so I made a chocolate pate, sprinkled icing sugar on the cake and served it with the chocolate. Was still delicious. Thanks for this one!
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Mon
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Cooking Level: Intermediate

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