Name: Valentine's chocolate hazelnut ring
Yield: 12 servings
Cuisine: Bake
Ingredients: 430.00 ml flour self-raising; 5.00 ml Bicarbonate of soda; 125.00 ml cocoa powder; 180.00 ml castor sugar; 180.00 ml brown sugar; 5.00 ml vanilla essence; 2.00 eggs; 250.00 ml Buttermilk; 125.00 ml milk; 60.00 g butter unsalted, melted; 80.00 ml almonds slivered; 200.00 g dark chocolate; 160.00 ml cream

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Ingredients (13)

430.00 ml	flour — self-raising
5.00 ml	Bicarbonate of soda
125.00 ml	cocoa powder
180.00 ml	castor sugar
180.00 ml	brown sugar
5.00 ml	vanilla — essence
2.00	eggs
250.00 ml	Buttermilk
125.00 ml	milk
60.00 g	butter — unsalted, melted
80.00 ml	almonds — slivered

CHOCOLATE SAUCE

200.00 g	dark chocolate
160.00 ml	cream

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Method:

Preheat oven to 180 &degC. Grease a deep, fluted ring tin.
Sift the flour, bicarbonate and cocoa into a large bowl.
Add castor sugar and brown sugar and make a well in the centre.
Combine vanilla essence, eggs, buttermilk, milk and melted butter and add to the dry ingredients.
Using a hand-beater, beat mixture until moist. Fold in almonds.
Pour mixture into prepared tin and smooth the surface.
Bake for 35 minutes, or until a skewer comes out clean when inserted in the centre of the cake.
Leave cake in tin for 10 minutes before turning onto a wire rack to cool.
CHOCOLATE SAUCE:
Combine chocolate and cream in a small pan.
Stir over low heat until chocolate melts and mixture is smooth.
Remove from heat and cool in refrigerator until it thickens a little.
Pour sauce over cake.
TO MAKE CURLS:
Spread alternate bands of melted dark chocolate and white chocolate onto a cool, flat work surface. Allow to just set.
Slowly run a knife over the chocolate to create curls.
Decorate the cake with cherries and chocolate curls.