dark chocolate, 5,3 oz
vanilla essence, 1 tbsp
rum or brandy, 2 tbsp
finely ground hazelnuts, 3,8 oz
butter, 1 stick 2 tbsp
eggs, 4
sugar, 4/5 cup
self raising flour, 1 cup

For the chocolate ganache:
icing sugar, 2 tbsp
blanched toasted hazelnuts, 1,7 oz
cocoa powder to sprinkle
dark chocolate, 5,3 oz
fresh double cream, 3/5 cup


Cut the chocolate into small pieces and place them in a ceramic bowl. Melt over a pot of simmering water. After that, add the melted butter, the sugar, the vanilla essence and liquor. Stir then add the hazelnut flour, the flour, the egg yolks and mix all very well. Whip the egg whites to a very firm consistency and gently incorporate them to the mixture. Don’t worry if the mixture is a bit thin. Pour it in a well greased baking pan. Cook at 160° C for about 45 mins, so check using by a toothpick if the cake is cooked and if it is still wet inside leave it for a little longer. Take the cake out of the oven and let it cool down before removing it from the baking pan. Make the chocolate ganache by melting the chocolate over a pot of simmering water adding then the cream and the icing sugar. After then pour it on the cake. Decorate with the whole hazelnuts and with a drizzle of cocoa powder.

Thanks to:My Little Italian Kitchen