It has never taken so long to make a cake, but a cake has never been this delicious. I got the recipe from epicurious.com with some revisions. First, for the filling, I used hazelnuts instead of pecans, no coconut, and I used hazelnut extract. Second, I also used hazelnut extract in the glaze, as well as milk chocolate instead of that awful semisweet stuff. Lastly, I served the cake cold, not at room temperature. It was very tasty that way, and it just got better after a day in the fridge. It’s very rich so we’ve been consuming it in small quantities for the past six days.
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