Ingredients
Method
1.Preheat oven to 180°C. Grease 12 oval friand pans.
2.To make whipped hazelnut ganache, combine cream and chocolate in a small saucepan and stir over low heat until smooth. Stir in liqueur; transfer mixture to small bowl. Cover and stand about 2 hours or until just firm. Beat ganache in a small bowl with electric mixer until mixture changes to a pale brown colour.
3.Combine chocolate and water in medium saucepan; stir over low heat until smooth.
4.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (the mixture might curdle at this stage, but will come together later). Transfer mixture to medium bowl. Stir in warm chocolate mixture, sifted cocoa and flour, and nuts. Divide mixture into pan holes.
5.Bake cakes about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
6.Spread ganache over cakes.
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