This is a very grown up kind of chocolate torte that will satisfy the keenest of chocoholics. Rich and decadent, I like to serve it chilled from the fridge with a dollop of whipped cream.
When you make it don’t expect it to come out of the tin like a sponge cake or for the skewer test to work, because this is thick and nutty and needs to cool completely in the tin.
I hope you like it!
Mel x
Preheat your oven to 160C FAN / 180C / 350F / GAS 4 and line the bottom of a loose bottomed 25cm cake tin with baking paper. In a microwave, or in a Bain Marie, melt the butter and sugar together until smooth. Stir through the cocoa powder, ground hazelnuts, caster sugar, coffee, vanilla and salt, and mix again until combined. Beat the eggs in a separate bowl and then whisk them into the cake batter. Pour the batter into the prepared tin and bake for 40-45 minutes. The cake should still have a wobble in the middle but be more solid around the edges. Remove from the oven and cool completely in the tin. Once cooled, remove the cake form the tin and place on a serving plate. Make the ganache by placing the chocolate in a bowl. If using a bar finely chop the chocolate for even melting. Heat the cream to the shivery stage, just below boiling, and then pour over the chocolate. Leave to sit for 5 minutes without stirring and then use a small whisk to mix until smooth. Add the Nutella and stir it through until glossy. Wait for the ganache to cool to a spreadable consistency and then spoon it over the cake in an even, decadent layer. Scatter the top with chopped, toasted hazelnuts and serve. For the ultimate indulgence, add a dollop of whipped cream. 
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