Chocolate Cappuccino Torte

Cake (P:F:C=58.1:312.2:115.4)
80g Hazelnuts, toasted and ground
25g Flour
1/2 cup coffee
1 cup butter
140g chocolate slide
5 tsp sugar
4 eggs

Glaze (P:F:C=6.7:34.3:56.6)
1/4 cup butter
100g chocolate
2 tbsp 35% whipping cream




Cake

1. Preheat oven to 180 degrees. Grease a 9" round cake pan. Line bottom with waxed paper.
2. Combine ground nuts, flour and coffee. Set aside.
3. Melt butter and chocolate in large saucepan on low heat in large bowl, mixing with a whisk until smooth. Cool 15 minutes; stir in sugar. Add eggs, one at a time, beating well after each. Stir in flour mixture. Mix well. Spread in prepared pan.
4. Bake in centre of preheated oven for 30-35 minutes or just until set in centre. Cool 10 minutes, then remove from pan and cool completely. Wrap well and chill overnight or up to 1 week.

Glaze
Combine butter and chocolate in small saucepan over low heat, stirring until smoothly melted. Remove from heat. Stir in cream. Mix well. Cool until slightly thickened and of good spreading consistency. Place cake on rack orver waxed paper. Pour glaze over top letting it go over sides to cover. Chill to set glaze.