BISMILLAH HIR RAHMAN NIR RAHEEM
455 gms dark chocolate
50 ml black coffee
225 gms butter
200 gms castor sugar
100 gms ground almonds
100 gms flour
150 gms chopped hazelnuts
Melt chocolate with butter and coffee, and let cool to room temperature.
Beat eggs and sugar till slightly fluffy.
Add chocolate butter mixture and mix till it all turns evenly brown.
Fold in ground almond and flour. Add chopped hazelnuts.
Pour batter into greased and lined 7 inch tray.
Bake at 180 degree celsius for 10 minutes.
Reduce temperature to 150 degree and continue baking for another 10 minutes.