Chocolate Chestnut Cake With Hazelnuts And Chestnut Cream Glaze

• 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

1. 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.
2. Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350u0b0F 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.
3. When cool, drizzle top decorative.
4. FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
5. NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
6. Hazelnuts can be toasted in a 350u0b0F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
7. Easiest & Best! Coffee Cakes and Quick Breads.

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Taken from www.food.com/recipe/chocolate-chestnut-cake-with-hazelnuts-and-chestnut-cream-glaze-156487 (may not work)