This cake is just so moist, rich, decadent and delicious – satisfying all of my requirements for a sensational chocolate cake. You can serve this cake a multitude of ways. It is great just on its own. But if you want to jazz it up a bit, dust with organic shaved coconut and serve with a dollop of vegan cream, ice cream and strawberries. YUM! I have also served this cake at many birthday parties to rave reviews by melting dark chocolate over it to “ice it” and then covering with a huge mound of dark chocolate covered strawberries. Top with sparklers and you have yourself a chocolate party!
Adapted from a recipe in the July 2007 issue of Better Homes and Gardens and published here with their permission.
After allowing the roasted hazelnuts to cool, place them in a recycled plastic mesh bag with small holes like you buy lemons, limes or oranges in. Tie both ends and then rub the bag between your hands over the sink or trash can. All of the skins will slip through the bag leaving the whole naked treasures inside. Now that is better than the dirty tea towel approach!