½ tsp baking powder
100g/3½oz caster sugar
200g/7oz caster sugar
150g/5½oz caster sugar
1 tbsp cornflour
25ml/¾fl oz Italian hazelnut liqueur
125g/4½oz hazelnuts, ground
2 tbsp full-fat milk or Italian hazelnut liqueur
100g/3½oz hazelnuts (preferably blanched)
30g/1oz icing sugar
pinch salt
200g/7oz self-raising flour
½ tsp vanilla extract
75–125g/2¾–4½oz dark chocolate, to decorate
200g/7oz butter, softened
3 free-range eggs
500ml/18fl oz double or whipping cream, well chilled
100g/3½oz freshly brewed coffee