Chocolate Hazelnut Pound cake
3/4 cup cocoa powder
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces (1 1/2 sticks) soft sweet butter
1 1/4 cups sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup buttermilk
2 tablespoons water
4 ounces hazelnuts, toasted, skinned and
coarsely chopped
A 9-inch bundt pan
Preheat the oven to 350 degrees
Butter the bundt pan.
Sift together the cocoa powder, flour, baking powder,
and salt. Set aside.
Put the butter and the sugar in the bowl of an electric
mixer. With the paddle attachment, cream on medium high
speed for 2 minutes, until light and fluffy. Continuing
to mix, beat in the eggs, 1 at a time. Add the vanilla
extract.
Combine the buttermilk and the water. Fold in the dry
ingredients alternately with the buttermilk mixture.
Stir in the chopped hazelnuts.
Spread the batter into the prepared pan and bake for
about 30 minutes. A skewer inserted in the middle should
come out clean.
Cook the cake and then invert to unmold it.
******************
Warm Caramel Sauce
3 cups sugar
1 cup water
2 cups heavy whipping cream
Combine the sugar and water in a heavy bottomed
saucepan. Dissolve the sugar in the water over low heat.
Increase the heat to high and cook until the caramel is
a golden amber color.
Remove the caramel from the heat and slowly whisk in the
cream,
a
few tablespoons at a time.
Be very careful, as the mixture with bubble as you add
the cream.
Serve the sauce warm or refrigerator for later use.
This will keep for several weeks in the refrigerator.
To reheat, warm over a double boiler.
