Preheat oven to 180°C. Grease and line a 18cm non-stick frying pan and set aside.
Add butter and chocolate to a large, microwave safe bowl. Using the microwave heat in 15 second increments, stirring between each, until completely melted.
Add both sugars to melted chocolate and whisk to combine.
Add eggs and vanilla and whisk vigorously for 2-3 minutes or until thick, glossy and completely smooth.
Sift in almond meal and cocoa, then add the salt, coffee and hazelnuts (leaving some hazelnuts behind for decorating). Using a wooden spoon, mix to combine until all dry patches of flour have gone.
Transfer mixture to frying pan and bake for 25-30 minutes. The mixture should be slightly gooey in the centre. Cool slightly before serving.
To serve, add a scoop of ice-cream, whipped cream or leave as is. Sprinkle over remaining hazelnuts and enjoy!
Preheat oven to 180°C. Grease and line a 18cm non-stick frying pan and set aside.
Add butter and chocolate to a large, microwave safe bowl. Using the microwave heat in 15 second increments, stirring between each, until completely melted.
Add both sugars to melted chocolate and whisk to combine.
Add eggs and vanilla and whisk vigorously for 2-3 minutes or until thick, glossy and completely smooth.
Sift in almond meal and cocoa, then add the salt, coffee and hazelnuts (leaving some hazelnuts behind for decorating). Using a wooden spoon, mix to combine until all dry patches of flour have gone.
Transfer mixture to frying pan and bake for 25-30 minutes. The mixture should be slightly gooey in the centre. Cool slightly before serving.
To serve, add a scoop of ice-cream, whipped cream or leave as is. Sprinkle over remaining hazelnuts and enjoy!
Preheat oven to 180°C. Grease and line a 18cm non-stick frying pan and set aside.
Add butter and chocolate to a large, microwave safe bowl. Using the microwave heat in 15 second increments, stirring between each, until completely melted.
Add both sugars to melted chocolate and whisk to combine.
Add eggs and vanilla and whisk vigorously for 2-3 minutes or until thick, glossy and completely smooth.
Sift in almond meal and cocoa, then add the salt, coffee and hazelnuts (leaving some hazelnuts behind for decorating). Using a wooden spoon, mix to combine until all dry patches of flour have gone.
Transfer mixture to frying pan and bake for 25-30 minutes. The mixture should be slightly gooey in the centre. Cool slightly before serving.
To serve, add a scoop of ice-cream, whipped cream or leave as is. Sprinkle over remaining hazelnuts and enjoy!
