Makes 12
1 1/2 sticks margarine
4 1/2 oz. unsweetened chocolate, chopped
1 Tbs. instant espresso powder or 2 Tbs. instant coffee
1/2 tsp. cinnamon
1 1/2 cups sugar
3 eggs
3/4 cup flour
3 oz. bittersweet chocolate, chopped
1/2 cup chopped toasted hazelnuts
powdered sugar for garnish
Preheat oven to 350 degrees. Butter and flour 9-inch square baking pan. Place butter, unsweetened chocolate, espresso powder and cinnamon in medium saucepan. Stir over low heat until smooth. Cool about 10 minutes. Whisk in sugar and eggs. Stir in flour, then bittersweet chocolate and hazelnuts. Pour into prepared baking pan. Bake until tester inserted in center comes out almost clean, about 30 minutes. Cool on rack. Turn cake out onto cutting surface and cut into squares. Dust with powdered sugar just before serving.
(Louise Fiszer)