One of my all-time favorite flavors is hazelnut. I love hazelnut cake, I love hazelnut frosting, I love Ferrero Rocher, I love Nutella… the list goes on and on.
When my dad’s birthday came around, I asked what kind of cake he wanted, to which his reply was “a nut cake”. I tried my hardest to get him to be a little more specific, but alas, I was left with “a nut cake” and nothing else. I had seen this recipe for a hazelnut brown butter cake on Smitten Kitchen a while ago, and had been looking for an opportunity to try it out… and since hazelnuts qualify as nuts (I think they’re not one of those seeds-posing-as-nuts), I had my “nut cake”.
This week I decided to finally take on a classic and make a chocolate cake (although since it is FINALLY sunny in Chicago, I was originally leaning more towards something coconut-limey… but soon, soon). Personally, chocolate and hazelnut go together like PB&J for me – the flavor combination is absolutely delicious, and all I can think of is Ferrero Rocher (yum).
I had never made a hazelnut buttercream before, so I wasn’t entirely sure on how this was going to go. I found a basic recipe to get to a hazelnut paste, and then pulled my Italian Buttercream recipe out of my back pocket (from school) and just figured I could combine it all into one frosting. Continue reading →
This week was my first experience in tempering chocolate (a process I would very much like to never do again). For those who don’t know, tempering chocolate is a way to align the crystals in chocolate so your end product is beautiful, shiny, and doesn’t melt too easily.