1.Preheat oven to 180°C. Grease a 22cm kugelhopf pan well.
2.Beat eggs and sugar in small bowl with electric mixer about 8 minutes or until thick and creamy. Transfer mixture to large bowl. Fold in sifted flour and cocoa, ground hazelnuts, then the melted butter and chocolate.
3.Pour mixture into pan and bake about 40 minutes.
4.Meanwhile, to make espresso syrup, combine ingredients in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil, then remove from heat.
5.To make hazelnut cream, beat ingredients in small bowl with electric mixer until soft peaks form.
6.Stand cake in pan 5 minutes before turning onto wire rack over tray. Pour hot syrup over hot cake. Serve cake warm with hazelnut cream.