Hazelnut Mud Cake With Fudge Frosting

• 12 oz semi-sweet chocolate, chopped
• 1 cup (2 sticks) butter, chopped
• 3/4 cup packed light brown sugar
• 3/4 cup flour
• 1/4 cup self-rising flour
• 2/3 cup ground hazelnuts
• 2 None eggs
• 1/3 cup hazelnut-flavored liqueur
• None None FOR THE FUDGE FROSTING
• 3 tbsp butter, chopped
• 1/3 cup packed light brown sugar
• 2 tbsp hazelnut-flavored liqueur
• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder

1. Preheat the oven to 300u0b0F. Grease a deep 8-inch round cake pan and line bottom and sides with parchment paper.
2. Stir chocolate, butter, sugar and 3/4 cup water in a medium saucepan on low heat until smooth. Transfer to a medium bowl and allow to cool for 15 mins.
3. Stir sifted flours, hazelnuts, eggs and liqueur into chocolate mixture. Pour into prepared pan.
4. Bake for 1 hour 35 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. Meanwhile, for the fudge frosting, stir butter, brown sugar and 1 tbsp water in a small saucepan on medium heat, without boiling, until sugar has dissolved. Remove from heat and stir in liqueur. Sift powdered sugar and cocoa into a medium bowl. Gradually stir in hot butter mixture until smooth. Cover and refrigerate for 15 mins, or until frosting thickens. Beat with a wooden spoon until spreadable. Spread over cooled cake.

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Taken from recipes-plus.com/api/v2.0/recipes/33899 (may not work)