Instructions: 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.

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