Coffee, Chocolate, and Hazelnut Cake

For the cake, melt 70g of the chocolate in the hot coffee and set aside. Preheat the oven to 175°C Cream the butter and the sugar together until light and pale. Add one egg at a time, mixing well after each addition. Add dry ingredients, coffee chocolate mixture by alternating between the two. Lastly mix in the chopped chocolate. Place batter in the greased 20cm springform. Bake for 30-40 minutes. Optional – brush the top of the cooked cake with the espresso while the cake is hot. Allow to cool. For the icing, melt the chocolate in the hot espresso. In a mixing bowl combine the cocoa powder and the icing sugar. Mix in the coffee and chocolate mixture and the soft butter. Stir together to create a smooth and glossy icing. To finish, top the cake generously with the icing, add a few squares of Lindt EXCELLENCE chocolate and coffee beans to decorate.