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Chocolate is used in this rich, dense dessert recipe to contrast with the sweet, nutty sauce.
Heat oven to 400°F. Grease bottom and sides of 8 or 9-inch springform pan; dust with powdered sugar. Set aside.
Place chocolate chips and 1/2 cup butter in 2-quart saucepan. Cook over low heat, stirring constantly, 4-5 minutes or until chocolate chips are melted. Stir in flour, sugar and vanilla. Stir in eggs until well mixed.
Pour batter into prepared pan. Bake 22-28 minutes or until cake begins to pull away from sides of pan. Cool completely.
Combine brown sugar, corn syrup and 1/4 cup butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture comes to a full boil. Boil 1 minute. Remove from heat; stir in hazelnuts and vanilla.
Cut cake into wedges; top with sauce and whipped cream, if desired.
*Substitute Land O Lakes® Salted Butter.
Dietary Fiber: 3g
This tasted so good I dreamed about it for days afterwards!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1129
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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