Chocolate, Coffee And Hazelnut Cake

1. 1

   Preheat oven to 350u00b0F. Grease and line an 8 inch springform pan.

2. 2

   Combine chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place over double boiler and cook, stirring, for 4-5 mins, or until chocolate melts and mixture is smooth. Set aside.

3. 3

   Whisk in egg yolks, 1 at a time, until smooth. Fold in ground hazelnuts. Whip egg whites to firm peaks then mix 2 tbsp into chocolate mixture. Gently fold in remainder. Transfer to prepared pan and bake for 50 mins, or until firm. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.

4. 4

   Dust with cocoa powder and serve with cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.