Torta Gianduia - Italian Chocolate Hazelnut Cake

Torta Gianduia

Ingredients
150g dark chocolate
150g butter
4 eggs
200g sugar
100g flour
1 tsp baking powder 
110g hazelnut powder
2t bsp rum
1 tsp vanilla essence
For Icing
150g dark chocolate
150g thick cream
2 tbsp icing sugar
Few hazelnuts (roasted & skinned)
50g  butter
Cocoa powder (optional)
Method
Preheat the oven to 180°C.
Break the chocolate bar & add 2 tbsp water.
Melt in microwave oven 2 mn.
Add chopped butter & mix well.
In another bowl beat eggs & sugar.
Sieve the flour and baking powder together and fold into the cake mixture.
Add chocolate butter mixture along with vanilla esence & rum.
Mix well & pour the batter into the greased cake pan.
Bake for 30-35 mn, Th 180°C. 
Set aside to cool.
***
Melt chocolate in a microwave oven with some water.
Add cream & mix well.
Spread the prepared ganache evenly over the cake & decorate with hazelnuts.
Dust with cocoa powder & serve .