Preheat oven to 180c for 20 minutes
Melt 1 cup of unsalted butter in a microwave
In a jug add 1 cup of water
Mix the melted butter in
Add two cans of condensed milk, 400 ML
Add 2 tablespoons of lemon juice
Add 1 teaspoon of hazelnut essence
Add 1/4th teaspoon salt
Through a sieve
Add 1/2 cup cocoa powder
Add 2 cups maida or APF
Add 1 teaspoon baking soda
Add 2 teaspoons baking powder
Using a fork, sieve through the ingredients quickly
Add 1/2 a cup of hazelnuts
Butter a bundt pan
Mix the wet into the dry ingredients
Mix until no batter chunks remain dry
Pour into the Bundt pan
Tap on the counter
Add a few hazelnuts on top
Bake for 30 minutes at 180C
Take out of the oven
Let it cool for 30 minutes
Cool to touch, flip to decorate
Knock gently to take out of the pan easily
Heat 1/4 cup fresh cream
In another bowl add 15 pieces of Amul dark chocolate
Pour the cream on top of the chocolate
Let it sit for a minute
Mix until the chocolate is nice and glossy like this
Coat the cake with the chocolate ganache
I decorated the cake by adding some hazelnut coated chocolate and plain hazelnut
The cake is now ready to serve!