This cake has been our standard birthday cake for many years. Filling and Frosting is so chocolaty that usually a small piece is quite enough. The amount is enough for a normal springform pan for quite a lot of people. You can use almonds instead of hazelnuts – then it will become (surprise!) an almond cake. In times of salmonella the filling is risky. The expert beats the eggs hot enough to kill germs, or buys pasteurized fresh egg. Continue reading Fancy Hazelnut Cake →