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Print this Recipe    Hazelnut Pound

CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE

1 1/2 cups whole hazelnuts, about 6 to 7 ounces
8 ounces semisweet chocolate, cut into 1/4-inch pieces
16 tablespoons (2 sticks) unsalted butter
1 cup sugar, divided
8 eggs, separated
1 cup all-purpose flour
1/4 teaspoon salt

1/3 cup water
1/3 cup light corn syrup
1 cup sugar
8 ounces semisweet chocolate, cut into 1/4-inch pieces

Set a rack in the middle level of the oven and preheat to 350
degrees. Butter a 12-cup Bundt pan and flour the buttered surface,
shaking out the excess. Place hazelnuts in the bowl of a food
processor fitted with the steel

blade and pulse continuously until finely ground. Bring a small
pan of water to a boil and remove from heat. Place chocolate in a
heatproof bowl and set over the pan of water, stirring occasionally,
until melted. Remove bowl from pan and set aside.

In a large mixer bowl beat the butter and 1/2 cup of the sugar
until soft and light. Beat in the chocolate and scrape bowl and
beater(s). Beat in the egg yolks, one at a time. Scrape bowl and
beater(s). Stir in the ground hazelnuts and the flour by hand.

In a clean, dry mixer bowl, whip the egg whites with the salt on
medium speed, until they are frothy. Continue whipping the egg
whites until they are white and opaque, and beginning to hold their
shape when the beater(s) are lifted. Increase the speed and gradually
whip in the remaining 1/2 cup sugar, continuing to whip the egg
whites until they hold a soft, glossy peak.

Stir a quarter of the egg whites into the batter to lighten it,
then fold in the remaining egg whites with a rubber spatula,
continuing to fold until no streaks of egg white remain. Scrape
the batter into the prepared pan.

Bake the cake about 35 to 45 minutes, until it is well risen and
a toothpick or skewer inserted between the edge of the pan and the
central tube emerges clean. Place a rack on the pan and invert cake
and pan to rack to cool. Remove pan after 5 minutes and allow cake
to cool.

For glaze, combine water, corn syrup and sugar in a saucepan and
stir well to mix. Place over low heat and bring to a boil, stirring
occasionally to dissolve sugar. Remove from heat and add chocolate.
Swirl pan so that chocolate is submerged in hot syrup, then allow
to stand 2 minutes. Whisk glaze smooth.

Before glazing cake, cut a disk that will fit under the cake from
stiff corrugated cardboard. Cut a hole in the canter corresponding
to the central tube in the cake pan. Slide the cardboard under the
cake and place it on a rack over a jelly roll pan. Pour glaze from
pan onto highest point of cake, all around, allowing glaze to drip
down outside and center of cake. Let glaze dry before moving cake.

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