Hazelnut and chocolate cake

Ingredients
300 g hazelnuts
300 g dark chocolate 70%
1 tbsp cocoa
200 soft butter
1 dl caster sugar
6 eggs

Icing:
½ dl peanutbutter
2½ dl icing sugar
4 tbsp cocoa
1 tsp vanilla sugar
100 cream cheese
1 tbsp warm coffee

Put the oven on 175 degrees.
Put the hazelnuts in a food processor and grind them to a fine powder.
Chop the chocolate roughly and add this to the food processor. Mix together with the nuts.
Add cocoa, butter and sugar and mix until you get a creamy texture.
Separate the eggs, add the yolks to the buttermixture and mix.
Whip the egg whites in a clean, dry bowl until stiff peaks.
Fold in the egg whites to the chocolatemixture a little bit at a time.
Put the mixture in a greased dish (approximately 24 cm in diameter) with removable sides. Break up the rest of the chocolate and stick this into the mixture.
Bake the cake in the middle of the oven for about 30-35 minutes.

For the icing:
Mix the peanut butter, icing sugar, cocoa, vanilla sugar and cream cheese to a creamy mixture. Add the coffee. Once the cake has cooled down after taking it out of the oven, spread the icing on top and sprinkle over some mixed nuts.