Chocolate Cappuccino Torte - cooking recipe

Ingredients

Cake
2/3 cup hazelnuts, toasted and ground
1/4 cup flour
4 teaspoons instant coffee
1 cup butter
3/4 cup milk chocolate chips
1/3 cup semi-sweet chocolate chips
3/4 cup granulated sugar
4 eggs
Glaze
1/4 cup butter
3/4 cup semi-sweet chocolate chips
2 tablespoons 10% cream

Preparation

Preheat oven to 350F and grease a 9\" round pan, line bottom with parchment.
Mix together ground nuts, flour and instant coffee; set aside.
Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
Add eggs one at a time and beat well after each. Stir in nut mixture.
Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
Chill at least 8 hours to set glaze.