Espresso hazelnut cake

Mix together:

200 grams sugar
1 pinch salt
1 pinch cinnamon
200 grams ground hazelnuts
150 grams coarse chopped dark chocolate

Mix 300 grams flour and 1.5 tsp baking powder. Sieve and mix to the above.

Mix 200 grams melted butter, 4 beaten eggs, 2.5 dl. espresso or strong instant coffee. Add to the rest of the mix and put in a baking tin (line tin with baking paper). Bake in preheated oven at ca. 180C for about 1 hour or until done. Yummy.

For our nonmetric readers, there are about 450 grams in a pound and 2.5 dl. is about one cup.