ICING
Melt the chocolate and the butter on low heat and mix with the coffee. Whip
the eggs and the sugar until fluffy and mix with the hazelnuts, the flour
and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the
bottom to make the cake slip easier. Bake in 200 centigrades for 35
minutes. Put the cake on a plate and let cool a little before removing the
greaseproof paper. Melt the chocolate with the double cream on low heat
until the icing is thick and creamy. Put on the cake and decorate with
walnuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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