<p>I love coffee. Almost a bit more than chocolate. Chocolate is my second favorite "guilty" pleasure. So you can only imagine how it makes me feel when Jernej combines the two together. The word utterly excited doesn't even explain it well enough. This cake is super duper simple to make. It doesn't take more than 10 minutes, plus baking time and voila, all done. The cake is super moist and it stays this way for days. It is also grain free and filled with rich chocolate and coffee flavor. Add a bit of coffee glaze and your day might just get better. Enjoy. </p>
Preheat the oven to 190°C / 375 °F. Melt the chocolate and butter, stirring until smooth, in a bowl set over a saucepan of simmering water. Add the freshly brewed strong espresso to the chocolate and butter mix. Also add the sea salt and stir well. Cool the mixture.
Beat the eggs and sugar
Beat the eggs and sugar with a mixer on medium-high speed until thick and pale, about 5 minutes in a bowl set over a saucepan of simmering water.
Add the chocolate mixture to the egg and sugar mixture and continue to beat for about 2-3 minutes or until all the ingredients are combined. Also add the hazelnut flour and combine well, using a spatula.
Prepare the glaze. In a saucepan bring the sugar, cacao and freshly brewed strong espresso to a boil. Simmer for 2 minutes, stirring constantly. Set aside until needed.
bake and serve
Grease the cake pan with butter. Lower the oven temperature to 170°C / 340 °F. Transfer batter to pan and bake until set, 45 minutes. Let cake cool a bit and serve glaze alongside cake.