Step 1

Preheat the oven to 190°C / 170°C Fan / Gas Mark Grease a Bundt cake tin (22-24cm diameter) with butter and dust with flour. Set aside.

Step 2

Place the dark chocolate in the mixing bowl. Blitz 7 Sec. / Speed Remove and transfer into a small bowl. Set aside.

Step 3

Place the hazelnuts into the mixing bowl. Blitz 5 Sec. / Speed Remove and transfer into a small bowl. Set aside.

Step 4

Add the eggs, butter and caster sugar to the mixing bowl. Emulsify 1.5 Min. / 37°C / Speed Add the chopped chocolate, chopped hazelnuts, plain flour, baking powder, whole milk, cocoa powder and dark rum (or milk) and combine 30 Sec. / Speed 5.  A scrape down halfway through if necessary to form a good batter.

Step 5

Pour the mixture into the prepared cake tin and bake for 1 hour until a skewer inserted comes out clean.

Step 6

Remove and set aside. Leave to cool for 10 minutes, then tip upside down onto a wire cooling rack and leave to cool completely

Step 7

Meanwhile, to make the ganache, place the dark chocolate, broken into pieces in the mixing bowl. Blitz 7 Sec. / Speed Scrape down using your spatula.

Step 8

Add the double cream or full fat cream and melt 2 Min. / 50°C / Speed Then, mix again 2 Min. / Speed 3 without using any temperature. This will ensure it is creamy and does not split.

Step 9

Pour the ganache over the cooled cake and spread evenly as you wish. Leave to set slightly, then serve and enjoy!