Walnut and Cream Cake

To make chocolate cream, place a cream and chocolate chips in a small saucepan and stir over low flame, until mixture is smooth and uniform. Heat till just below boiling point, remove from flame and stir to dissolve all chocolate. Store overnight in refrigerator.

The next day, heat the oven to a medium temperature (350F).

In a saucepan, cook the bandy, milk, instant coffee powder and cocoa powder, stirring all the time. Gradually add 3 tablespoons of the sugar and 1 tablespoon of the flour and continue cooking until mixture thickens.

Remove from flame and let cool.

Meanwhile, beat the eggs and the rest of the sugar at a high speed for about 7 minutes, until pale and thick. Fold in the hazelnuts, oil, remaining flour and the cocoa mixture. Pour into a greased 10-inch cake tin and bake for about 40 minutes. Let cool and chill for several hours.

Beat the chill chocolate cream until holds and soft peaks. Halve the cake and spread half of the apricot jam on the bottom half. On the jam half spread half of the chocolate cream and cover with top half of the cake. Cover the sides and top of cake with remaining jam and chocolate cream.