Chocolate, Coffee And Hazelnut Cake

• 7 oz dark chocolate, coarsely chopped
• 2/3 cup unsalted butter, chopped
• 3/4 cup granulated sugar
• 1 tbsp whisky
• 1 tbsp strong black coffee
• 5 None eggs, separated
• 1 cup ground hazelnuts
• None None cocoa powder, to dust
• None None heavy cream, to serve

1. Preheat oven to 350u0b0F. Grease and line an 8 inch springform pan.
2. Combine chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place over double boiler and cook, stirring, for 4-5 mins, or until chocolate melts and mixture is smooth. Set aside.
3. Whisk in egg yolks, 1 at a time, until smooth. Fold in ground hazelnuts. Whip egg whites to firm peaks then mix 2 tbsp into chocolate mixture. Gently fold in remainder. Transfer to prepared pan and bake for 50 mins, or until firm. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
4. Dust with cocoa powder and serve with cream.

chocolate, unsalted butter, sugar, whisky, black coffee, eggs, ground hazelnuts, cocoa powder, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/24059 (may not work)