350g quality dark chocolate, chopped
185g unsalted butter, chopped
1 cup (220g) brown sugar
1/4 cup (60ml) hazelnut liqueur
1 cup (100g) ground hazelnuts
1/4 cup (60ml) hazelnut liqueur, extra
1 Preheat oven to 170°C (340°F). Line the base and sides of a 22cm springform pan with non-stick baking paper.
2 Place chocolate and butter into a saucepan over low heat and stir until melted. Place eggs, sugar, liqueur and hazelnuts into a bowl and whisk to combine. Add chocolate mixture and whisk until smooth.
3 Spoon mixture into tin and cover with aluminium foil. Bake for 40 minutes.
4 Remove foil and cool cake in tin then refrigerate until cold.
5 To make hazelnut cream, place the cream and liqueur in a bowl and beat with electric beaters or a whisk until soft peaks form. Cover and refrigerate until just before serving.
6 Serve with hazelnut cream.
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Excerpted from No Time to Cook by Donna Hay. Copyright 2009 by Donna Hay. Excerpted with permission by HarperCollins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.