Hazelnut Cake with Cream

Mix together 200 g melted butter, 200 g caster sugar, 5 eggs, 200 g plain flour, a tsp baking powder, 200 g ground hazelnuts
and 100 g finely chopped plain chocolate. Whip 200 ml double cream until stiff and fold this carefully into the mixture.
Tip into a greased and floured cake tin and bake for an hour in a 175°C oven. Let it cool for 10 minutes before removing
from the tin. Dust the top with icing sugar to serve, accompanied with a dollop of whipped cream.