Ingredients:
* 3 large eggs
* 1/2 cup packed light brown sugar
* 1/2 cup granulated sugar
* 6 tablespoons butter, melted
* 1 1/2 teaspoons vanilla extract
* 3/4 cup (6 ounces) sour cream
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* dash salt
* 1/2 teaspoon baking soda
* 3/4 cup milk chocolate or semisweet chocolate chips, coarsely chopped
* 1 cup (4 ounces) chopped hazelnuts or pecans
Preparation:
Grease and flour a 9-inch springform pan. Heat oven to 350°. Beat eggs with sugars until light; beat in sour cream, melted butter, and vanilla. Slowly beat in flour, baking powder, salt, and soda until smooth and well blended. The batter will be thick. Stir in the chocolate and hazelnuts.
Spread in prepared baking pan. Bake for 25 to 30 minutes, until cake springs back when lightly touched with a finger. Cool on a rack for 10 minutes; remove sides of pan and cool completely.