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Chocolate, coffee and hazelnut cake


Ingredients

Method

  1. Preheat oven to 180°C or 160°C fan. Grease and line base of a 20cm springform pan.
  2. Place chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place bowl over a saucepan of simmering water on low heat. Stir for 4-5 minutes, until chocolate melts and mixture is smooth. Remove from heat.
  3. Whisk in egg yolks, one at a time, until smooth. Fold through ground hazelnuts. Using an electric beater or whisk, beat eggwhites until firm peaks form. Stir 2 tablespoons eggwhite into chocolate mixture. Gently fold in remaining eggwhite.
  4. Spoon mixture into prepared pan. Bake for 50 minutes, until firm. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with cocoa and serve with thick cream.
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