1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup hazelnut liquor (recommended: Frangelico)
1 cup cocoa powder (recommended: Valrhona)
1 cup butter, room temperature
1 cup dark brown sugar
1 cup granulated sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 1/2 cups whole hazelnuts
1/3 cup hazelnut spread (recommended: Nutella)
3 to 4 tablespoons hazelnut liquor (recommended: Frangelico)
1/2 cup flour, for coating
Chocolate Ganache, recipe follows
1/2 cup heavy cream
3/4 cup semisweet chocolate chips
1/2 teaspoon espresso powder, optional
1 teaspoon vegetable oil, optional
If mixture begins to harden or if the cream is not hot enough, place the bowl over a pot of simmering water.
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