Ingredients
Chocolate hazelnut ganache
Hazelnut praline
Method
1.Working quickly, cut frozen cherries in half; return to freezer.
2.Preheat oven to 170°C. Grease a deep 22cm round cake pan; line base and side with baking paper, extending paper 5cm above side.
3.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle at this stage, but will come together later). Transfer mixture to large bowl; stir in sifted flours, ground hazelnuts, buttermilk and cherries. Spread mixture into pan.
4.Bake cake about 2 hours. Stand cake in pan 10 minutes before turning top-side up onto wire rack to cool.
5.To make chocolate hazelnut ganache, break chocolate into medium heatproof bowl. Add chocolate hazelnut spread and liqueur. Bring cream to the boil in small saucepan. Pour over chocolate, stir until smooth. Cover and refrigerate about 2 hours or until thick. Beat ganache with electric mixer until spreadable.
6.To make hazelnut praline, stir sugar and water in a small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, about 5 minutes or until caramel in colour. Meanwhile, coarsely chop nuts. Add nuts to toffee, pour onto oven tray and stand at room temperature until set. Chop praline finely.
7.Spread cold cake with ganache; sprinkle with praline.
