Heat the cream (without boiling). Pour over the chopped chocolate, wait 1 minute, then stir.
Add the butter, then the chopped nuts/hazelnuts.
Place the cake on a rack (or a plate) and spread generously with the topping.
Leave to set for 30-60 minutes (in the fridge if you want it to set quickly).
Quick 'photo effect' tip
After icing, add more pieces immediately and then gently tap them to 'stick' them.
For a very juicy cake: do not overbake and leave to cool completely before spreading with the icing.
I made it for afternoon coffee and it was so delicious that not a crumb was left! It’s an easy recipe, anyone can make it.
