Name: Chocolate brownie cake with hazelnuts
Yield: 10 servings
Cuisine: Bake
Ingredients: 60.00 ml nescafé instant coffee granules espresso; 60.00 ml water hot; 300.00 g dark chocolate broken into pieces; 300.00 g butter; 150.00 g flour cake; 150.00 g hazelnuts roasted, skinned and chopped; 60.00 ml cocoa powder; 300.00 g sugar; 8.00 eggs extra-large; 15.00 ml vanilla essence; 100.00 ml cream; 10.00 ml liquid glucose; 100.00 g chocolate milk or dark, chopped

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Ingredients (13)

60.00 ml	nescafé instant coffee granules — espresso
60.00 ml	water — hot
300.00 g	dark chocolate — broken into pieces
300.00 g	butter
150.00 g	flour — cake
150.00 g	hazelnuts — roasted, skinned and chopped
60.00 ml	cocoa powder
300.00 g	sugar
8.00	eggs — extra-large
15.00 ml	vanilla — essence

Glaze

100.00 ml	cream
10.00 ml	liquid glucose
100.00 g	chocolate — milk or dark, chopped

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Method:

Line a 25 cm square baking pan with foil. Grease foil with butter and dust with flour.
Dissolve coffee granules in hot water. Add chocolate and butter and stir over very low heat until melted. Remove from stove.
Combine flour, nuts and cocoa in a bowl.
Whisk sugar, eggs and vanilla essence until well blended. Whisk into chocolate mixture, then stir in flour mixture.
Pour into pan. Bake at 160 ºC for 50 minutes or until a skewer inserted in centre comes out clean.
Cool completely, turn out, wrap in cling film and refrigerate.
GLAZE: Heat cream and glucose. Pour cream over chocolate and stir until melted. Cool. Spread glaze over cake and allow to trickle down sides.
Decorate with chocolate hearts.