Chocolate Chestnut Cake With Hazelnuts And Chestnut Cream Glaze - cooking recipe

Ingredients

FOR THE CAKE
2 eggs
3/4 cup sour cream
3/4 cup sugar
1/2 cup canned sweetened chestnut puree
1/2 cup butter, softened
2 teaspoons vanilla
1/2 cup semi-sweet chocolate chips, melted
2 cups self-rising flour
1 teaspoon baking powder
1/2 cup chopped toasted hazelnuts
1/2 cup miniature chocolate chip
CHESTNUT CREAM GLAZE
1/2 cup sifted powdered sugar (sometimes called icing or confectioners')
1 tablespoon cream
1/2 teaspoon vanilla
2 tablespoons chopped toasted hazelnuts
1 tablespoon canned sweetened chestnut puree

Preparation

FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.
Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350\u00b0F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.
When cool, drizzle top decorative.
FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
Hazelnuts can be toasted in a 350\u00b0F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
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