Three-bean chocolate cake

SERVES 12 PREP AND COOK TIME 1 HOUR

½ cup (50g) cacao powder, plus extra to dust (see Test Kitchen tip)

175g unsalted butter, chopped

200g dark chocolate (70% cocoa), chopped coarsely

1 tablespoon instant coffee granules 1 tablespoon boiling water

6 eggs, at room temperature

1½ cups (330g) raw sugar

2 cups (200g) ground hazelnuts (hazelnut meal) VANILLA BEAN CREAM 1 vanilla bean, split lengthways 2 teaspoons raw sugar

300ml thickened cream

1 Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round springform pan; line base and side with baking paper.

2 Place cacao, butter and chocolate in a large heatproof bowl over a medium saucepan of simmering water (do not allow base of bowl to touch water). Stir until butter and chocolate melt, and mixture is smooth. Remove bowl from heat; cool for 15 minutes.

3 Meanwhile, combine coffee and boiling water in a small heatproof jug. Beat eggs and sugar in a bowl with an electric mixer for 2 minutes or until thick and creamy.

Stir in coffee mixture. Add egg mixture to chocolate mixture; stir until just combined. Fold in ground hazelnuts. Pour mixture into prepared pan.

4 Bake for 45 minutes or until a skewer inserted into the centre comes out with moist crumbs.

5 VANILLA BEAN CREAM: Scrape seeds from vanilla bean. Using an electric mixer, beat vanilla seeds, sugar and cream in a medium bowl until soft peaks form.

6 Stand cake in pan for 30 minutes. Dust with extra cocoa. Serve with Vanilla Bean Cream. Not suitable to freeze or microwave.