The Perfect Chocolate Cake
From the kitchen of Becky Ryan
Ingredients
250g chopped dark chocolate
250g chopped unsalted butter
1 teaspoon instant coffee powder
4 large eggs
1/2 cup caster sugar
1 cup sifted self-rising flour
1/2 cup ground hazelnuts
1/2 icing sugar
Directions
Preheat the oven to 160c.
Grease and line round spring form cake tin with baking paper.
Place 250g of chopped dark chocolate, 250g of chopped unsalted butter and 1 teaspoon of instant coffee powder in a small saucepan.
Place over a low heat and stir until melted and smooth. Allow the chocolate to cool.
Beat 4 large eggs and 1/2 cup of caster sugar with a hand held electric beater for 4-5 minutes, until thick and pale.
Add the melted chocolate and beat on a low speed for 2 minutes, until smooth.
Gently fold in 1 cup of sifted self-raising flour and 1/2 cup (50g) of ground hazelnuts.
Pour into tin and bake for 50-55 minutes, until a skewer inserted into the middle comes out clean.
Turn out and cool on a wire rack, serve dusted with icing sugar or chocolate icing
