Chocolate, coffee and hazelnut cake

1.Preheat oven to 180°C (160°C fan-forced). Grease and line the base of a 20cm springform pan.

2.Place chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place bowl over a saucepan of simmering water on low heat. Stir for 4-5 minutes or until chocolate melts and mixture is smooth. Remove from heat.

3.Whisk in egg yolks, one at a time, until smooth. Fold through ground hazelnuts. Using an electric beater or whisk, beat egg whites until firm peaks form. Stir 2 tablespoons of egg white into chocolate mixture. Gently fold in remaining egg white.

4.Spoon mixture into prepared pan. Bake for 50 minutes or until firm. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with cocoa and serve with cream.