Hazelnut and Butter Cake

Jewish Holiday Cakes, 1986

1 hour — 1 10-inch round cake

Ingredients

6 1⁄2	ounce	butter
6 1⁄2	ounce	plain chocolate
5		eggs
1	cup	sugar
6 1⁄2	ounce	hazelnuts (shelled, roasted and finely ground)
2	tablespoon	matzoh-meal
2	tablespoon	brandy
1	tablespoon	vanilla

Heat oven to a medium temperature (350F). Put butter and chocolate in a double boiler and heat over a low flame until melted.

Beat the eggs and sugar, using an electric mixer at maximum speed, for about 7 minutes or until pale and thick.

Gently fold in the ground nuts, matzoh-meal, brandy, vanilla and the chocolate mixture.

Pour into greased 10-inch round tin and bake in heated oven for about 40 minutes.

Remove the oven and leave to cool. Sprinkle with powdered sugar, or spread with whipped cream flavored with sugar and a little instant coffee powder.