Hazelnut Pound Cake (nusskuchen)

Preheat oven to 175C/ 350F/ Gas 4. Spread the hazelnuts on a baking sheet and toast in the preheated oven until lightly brown, stirring once, 12 - 15 minutes. Let cool slightly, then grind the nuts in a food processor or using a rotary cheese grater. Note: do NOT over work or they will be oily or add a bit of sugar from the recipe to prevent from being oily. I can be lazy at times & use ground hazelnut to start with. Toast the nuts for about 10 minutes, shaking once or twice. Use as directed. Brush the cake pan generously with butter and sprinkle with flour, discarding the excess. Sift the flour with the baking powder and salt. Cream the butter with an electric mixer or wooden spoon. Gradually beat in the sugar and continue beating until the mixture is lightly and fluffy, 4 - 5 minutes. Beat the eggs into the butter mixture one by one, beating thoroughly between additions. If the mixture starts to separate, beat in a T. of flour from the recipe. Sift the flour over the batter in 3 batches alternating with the dissolved coffee/milk mixture, folding in each batch as lightly as possible. Spoon the batter into the prepared cake pan and bake in the preheated oven until done, 50-60 minutes. Let cool for 5 minutes, then turn out on a wire rack to cool. Just before serving, sprinkle the cake with icing sugar, if desired. Chocolate and Stout Sauce Makes 250 ml/ 8 fl. oz. 175g/ 6 oz. plain chocolate, chopped 175 ml/ 6 fl. oz. stout or dark beer Over a low heat, melt the chocolate with the beer, stirring gently until the sauce is smooth. Bring to the boil and simmer, stirring, to the consistency wanted, 1-2 minutes. Remove the sauce from the heat and serve hot or cold.