Yield 1 x 10-inch round
Ingredients:
1/2 C cocoa
1/2 C hot water
1 1/2 C brown sugar
220 g butter, chopped
200 g dark chocolate
150 g hazelnut meal
6 eggs, beaten lightly
Method:
1. Preheat oven to 150 degrees. Grease and line baking tin with baking paper.
2. Blend cocoa and hot water over a saucepan on medium heat until smooth. Add sugar, butter and chocolate. Remove from heat. Cool for 15 minutes.
3. Stir in meal and eggs until just combined.
4. Pour into tin and bake for 90 minutes or until skewer comes out clean.
5. When cake is cooled, cover with ganache and decorate as desired.
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