---------- Recipe via Meal-Master (tm) v8.05
       Title: Norwegian Hazelnut Cake
  Categories: Cheesecakes, Chocolate
       Yield: 16 servings
       2 pk (2 1/2oz) hazelnuts (
            ; or pecans
       6 tb Butter or margarine
       3    Eggs
   1 1/2 c  Sugar
       1 ts Vanilla
       2 c  Pillsbury all-purpose flour
   2 1/4 ts Baking powder
     1/2 c  Whipping cream
       1 ds Salt
       1 c  Semi-sweet chocolate chips
     1/2 ts Vanilla
   Heat oven to 350~F. Lightly grease bottom only of 10-inch
   springfoam pan. Reserve 12 whole nut pieces for garnish. In
   blender container or food processor bowl with metal blade,
   grind nuts (about 1 1/3cups); reserve 1 tablespoon ground
   nuts for garnish.
   Melt butter; cool. In large bowl, beat eggs, sugar and 1
   teaspoon vanilla until thick and lemon colored, 2-3
   minutes. Lightly spoon flour into measuring cup; level off.
   Add flour, baking powder, and ground nuts; mix
   well.Continue beating; adding cooled, melted butter
   gradually until well blended. (Mixture will be thick.)
   Spread batter in prepared pan. Bake for 35-45 minutes or
   until toothpick inserted in center comes out clean. Cool 15
   minutes; remove sides of pan. Run long knife under cake to
   loosen from pan bottom; invert onto serving plate. Cover
   with cloth towel; allow to cool about 30 minutes.
   To prepare glaze, in medium saucepan bring whipping cream
   and salt just to a boil; remove from heat. Stir in
   chocolate chips and 1/2 teaspoon vanilla until chips are
   melted and smooth. Spread glaze over top of cake, allowing
   some to drizzle down sides. Sprinkle reserved ground nuts
   around top edge of cake. Arrange reserved whole nuts around
   top edge of cake over ground nuts.