Seattle chef Tom Douglas uses brown butter for an indulgent, nutty flavor in this fun take on a classic white cake. Tom Douglas ... white chocolate, or hazelnut. In a small bowl, sprinkle the ...

To prepare the oat and hazelnut pound cake, put the softened butter and brown sugar in a bowl (1) and mix with electric beaters for a couple of minutes, then add the egg at room temperature (2 ...

Beat the egg yolks and sugar ... the cake on to a serving plate, then peel off the lining paper and leave it to cool completely. When the cake is cold, spread it with the chocolate and hazelnut ...

For this recipe you will need 2 x 20cm/8in springform cake tins, a large heatproof bowl ... For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low ...

For coffee cake with a more complex flavor, making it a more satisfying treat to savor with a cup of joe, experiment with ...