Microwave Chocolate Hazelnut Cake - cooking recipe

Ingredients

1/2 cup butter, chopped
1 cup granulated sugar
1 cup self-rising flour, plus 2 tbsp
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 cup ground hazelnuts
2 None large eggs, lightly beaten
1 tsp vanilla extract
1/4 cup toasted hazelnuts, coarsely chopped
9 oz dark chocolate, chopped
3/4 cup heavy cream

Preparation

Grease an 8 inch microwave-safe ring mold and line base with parchment paper.
Combine butter, sugar and 1 cup water in a large microwave-safe bowl. Microwave on HIGH (100%) for 4 mins, stirring once during cooking. Let cool to room temperature.
Sift flour, cocoa powder and baking soda into butter mixture. Add ground hazelnuts and whisk until smooth. Stir in egg and vanilla. Transfer to prepared pan. Microwave on MEDIUM (70-80%) for 10 mins, or until almost cooked in the center. Let cool in mold for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the chocolate ganache, combine chocolate and heavy cream in a small microwave-safe bowl. Microwave on HIGH (100%) for 1 min 30 seconds. Stir until chocolate melts and mixture is smooth. Chill, stirring occasionally, until spreadable.
Spread top and sides of cake with chocolate ganache and sprinkle with hazelnuts. Serve.