Ingredients
1 cup buttermilk
1/3 cup safflower oil
2 egg whites
1 teaspoon vanilla extract
1 cup light brown sugar
1 cup whole wheat pastry flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
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Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges.
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Milk chocolate callets — ganache, bonbons, coating
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Iconic hazelnut-cocoa spread — crepes, baking, filling
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes