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1
Preheat oven to 350u00b0F.
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2
Lightly grease bottom only of a 10-inch springform pan.
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3
Reserve 8 whole hazelnuts for garnish.
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4
With a blender or food processor, grind hazelnuts to a coarse meal (makes about 1 1/3 cups).
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5
Reserve 1 Tablespoon ground hazelnuts for garnish.
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6
Melt butter; set aside to cool.
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7
In a large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, about 2-3 minutes.
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8
Lightly spoon flour into measuring cup; level off.
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9
Add flour, baking powder, and ground hazelnuts; mix well.
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10
Continue beating, adding cooled, melted butter gradually until well blended.
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11
(Mixture will be quite thick).
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12
Spread batter in prepared pan.
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13
Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
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14
Cool 15 minutes; remove sides of pan.
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15
Run long knife under cake to loosen from pan bottom; invert onto serving plate.
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16
Allow to cool about 30 minutes, covered with light cloth towel.
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17
To prepare glaze, bring half-and-half and salt just to a boil; remove from heat.
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18
Stir in chocolate chips and 1/2 teaspoon vanilla until melted and smooth.
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19
Spread glaze over top of cake, allowing some to drizzle down the sides.
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20
Sprinkle reserved ground hazelnuts around the top edge of the cake.
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21
Halve reserved whole hazelnuts; arrange around top edge of cake over nut garnish.
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22
Store in a tightly closed cake container as this cake will dry out.
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23
I have also frozen it successfully.
