Ingredients
Method
1.Grease 21cm microwave-safe ring pan; line base with baking paper.
2.Combine butter, sugar and the water in large microwave-safe bowl; cook, uncovered, in microwave on HIGH (100%) 4 minutes, stirring once during cooking. Cool to room temperature.
3.Sift flour, cocoa powder and soda into butter mixture; add ground hazelnuts and whisk until smooth. Stir in egg and extract. Pour mixture into pan.
4.Place pan on a microwave-safe rack in the microwave oven. Cook, uncovered, in microwave on MEDIUM-HIGH (70-80%) about 10 minutes or until almost cooked in the centre. Stand cake in pan 5 minutes, before turning onto wire rack to cool.
5.Meanwhile, make chocolate ganache by placing chocolate and cream in small microwave-safe bowl; cook, uncovered, in microwave on HIGH (100%) for 1½ minutes. Stir until chocolate melts and mixture is smooth; refrigerate, stirring occasionally, until spreadable.
6.Spread top and sides of cake with chocolate ganache and sprinkle with hazelnuts.