Chocolate and Coffee Fudge Cakes with Bourbon Sauce

Ingredients

• 65 gm (½ cup) hazelnuts
• 250 gm (1¼ cups) caster sugar
• 145 gm butter, coarsely chopped
• 65 gm (¾ cup) Dutch-process cocoa powder
• 1 tbsp instant coffee granules
• 2 eggs, chilled
• 75 gm (½ cup) plain flour
• To serve: espresso coffee and vanilla ice-cream, optional
• Bourbon chocolate sauce
• 200 gm dark chocolate (65% cocoa solids), roughly chopped
• 60 ml (¼ cup) thickened cream
• 20 ml Kentucky Bourbon