Hazelnut and Milk Chocolate Pound Cake
*Hazelnut Flour and Butter
Place 1 cup toasted hazelnuts in a food processor. Cover and pulse just until finely ground; remove 1/4 cup of ground nuts. That's your hazelnut flour. Cover and process remaining flour on high for about 5 minutes or until the consistency of natural peanut butter, scraping down often. Reserve 1 tablespoon hazelnut butter for cake; cover and store remaining hazelnut butter for another use, adding a pinch of salt for flavor if desired. Store in refrigerator for up to 2 weeks.