Chocolate Hazelnut Cake

• FILLING
• 1/2 cup whipping cream
• 1 tbl light corn syrup
• 8 ounces imported milk chocolate (such as Lindt), finely chopped
• 1/2 cup hazelnuts, toasted, husked
• 2 tsp powdered sugar
• CAKE
• 1 cup sifted all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 1/2 tbls hot water
• 1 tbls instant espresso powder or instant cofee powder
• 1/2 cup buttermilk
• 3/4 cup unsalted butter, room temperature
• 1 1/3 cups sugar
• 1 tsp vanilla extract
• 3 large eggs
• GLAZE
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 cup unsalted butter, cut into pieces
• 1 tbls light corn syrup
• 12 whole hazelnuts, husked

1. FOR FILLING: Bring cram and corn syrup to simmer in heavy small suacepan. Place chocolate in medium bowl. Pour hot cream mixture over and let stand 1 minute. Stir until chocolate melts and mixture is smooth. Set aside.
2. Blend hazelnuts and sugar in processor until paste forms, stopping occasionally to scrape down sides. Stir paste into chocolate mixture. Refrigerate until cool but still spreadable, about 2 hours.
3. FOR CAKE: Position rack in lowest third of oven and preheat to 350. Butter 9" cake pan with 2" high sides. Line bottom with parchment. Dust pan with flour, tap out excess. Sift first 5 ingredients into medium bowl. Stir hot water and espresso powder in small bowl until expresso dissolves. Mix in buttermilk. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar and vanilla. Add egss 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk mixture in 2 additions each.
4. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cook cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Turn right side up onto another rack and cool.
5. Using wooden spon, beat filling until slightly softened and lightened in color, about 30 seconds. Cut cake horizontally in half. Place 1 layer cut side up on platter. Slide waxed paper strips under edges of cake. Spread remaining filling over top and sides of cake. Chill 10 minutes.
6. MEANWHILE, PREPARE GLAZE: Combine chocolate, butter and syrup in top of double broiler over simmering water. Stir until smooth. Remove from over water. Cool to lukewarm, stirring occassionally.
7. Pour glaze in pool over center of cake. Using icing spatula, spread over top and sides of cake. Arrange 12 nuts around top edge of cake. Remove waxed paper. Let stand 1 hour at room temperature before serving.

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Taken from www.epicurious.com/recipes/member/views/chocolate-hazelnut-cake-50004059 (may not work)