MIN CHOCOLATE HAZEL NUT CAKE:

INGREDIANTS:

DARK EATING CHOCOLATE,CHOPPED COARSELY -100 GM
WATER -180 ML
BUTTER ,SOFTENED -100 GM
FIRMLY PACKED BROWN SUGAR - 220 GM
EGGS -3
COCOA POWDER -25 GM
SELF –RAISING POWDER -110 GM
HAZELNUT MEAL -35 GM

WHIPPED HAZELNUT GANACHE :

THICKENED CREAM - 80 ML
MILK EATING CHOCOLATE,CHOPPED FINELY -180 GM
HAZELNUT –FLAVOURED LIQUEUR -2 TABLESPOON


METHOD:

PREHEAT OVEN TO MODERATE[180C/160 C FAN-FORCED].GREASE TWELVE ½ CUP [125ML] OVAL FRIAND PANS.
MAKE WHIPPED HAZELNUT GANACHE.
MEANWHILE,COMBINE CHOCOLATE AND THE WATER IN MEDIUM SAUCEPAN;STIR OVER LOW HEAT UNTIL SMOOTH.
BEAT BUTTER AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SMOOTH AND FLUFFY.ADD EGGS,ONE AT A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS[MIXTURE MIGHT SEPARATE AT THIS STAGE,BUT WILL COME TOGETHER LATER];TRANSFER MIXTURE TO MEDIUM BOWL.STIR IN WARM CHOCOLATE MIXTURE,SIFTED COCOA AND FLOUR,AND HAZELNUT MEAL.

DIVIDE MIXTURE AMONG PANS;BAKE ABOUT 20 MINUTES.STNAD CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.SPREAD GANACHE OVER CAKES.

WHIPPED HAZELNUT GANACHE :

COMBINE CREAM AND CHOCOLATE IN SMALL SAUCEPAN;STIR OVER LOW HEAT UNTIL SMOOTH.STIR IN LIQUEUR;TRANSFER MIXTURE TO SMALL BOWL.COVER;STAND ABOUT 2 HOURS OR UNTIL JUST FIRM.BEAT GANACHE IN SMALL BOWL WITH ELECTRIC MIXER UNTIL MIXTURE CHANGES TO A PLATE BROWN COLOUR.