Chocolate and Hazelnut Cake

A little bit of coffee added to the cocoa gives this a grown up flavour. It is lovely with some double cream as a dessert. The key is to leave it to be slightly gooey inside - I am not going to lie and pretend I am perfect here, I actually overcooked mine a bit and it was a touch too dry. It still tasted pretty yummy though!

2 Eggs

100 g Butter

250 g Sugar

115 g Plain Flour

4 tbsp Cocoa Powder

50 g Dark Chocolate

1 tsp Ground Coffee

1 tsp Baking Powder

A handful of Chopped Hazelnuts

A pinch of Sea Salt

Chop the hazelnuts roughly making sure to leave some larger pieces for nice crunch and texture. Melt the butter in a saucepan, then add the chocolate and leave on a low heat until liquid. Whisk the eggs and sugar until fluffy. Combine the dry ingredients, then add them to egg mixture. Stir in the melted butter and chopped hazelnuts. Pour into a greased cake tin and bake for 25 minutes at 180 degrees.