• Preheat oven to 180°C/160° fan forced.

  Grease and flour a bundt pan.
• Place chocolate in a heatproof bowl and place over a saucepan of simmering water. Be careful not to let the bottom of the bowl touch the water. Stir occasionally until the chocolate has melted.
  
• Meanwhile beat butter and sugar until just combined. Add the egg yolks, a third at a time beating well after each addition.
  
• In a seperate bowl beat your egg whites until sift peaks form
• Add the chocolate to the butter mixture a little at a time and gently mix until well combibned.
  
• Fold through the ground hazelnuts, coffee and Frangelico (if you are using) Fold through the egg whites a third at a time until well combined.
  
• Pour the batter into the bundt pan and lightly tap the pan on a hard surface to remove any air bubbles and ensure the mixture is evenly distributed. Bake for 30 minutes on the centre shelf of the oven or until the cake is done. Remove from heat and allow to cool before turning out onto a wire rack to cool completely.
  

Chocolate Ganache

• For the ganache place the cream in a small saucepan and bring to a simmer on low-medium heat. Once simmering, remove from heat and add the chocolate and frangelico. Mix until the chocolate has melted and you have a smooth consistency. Allow to cool for 5 minutes before pouring over the cake.