Note: Chill for 90 minutes.
200g quality dark chocolate, broken into pieces
1 tablespoon instant coffee, dissolved in 1 tablespoon of boiling water
1 tablespoon whiskey
2/3 cup caster sugar
150g butter, chopped
1 cup hazelnut meal
5 eggs, separated
250g chopped dark chocolate
3/4 cup thickened cream
8-12 pesticide-free red roses
Preheat oven to 180C (160C fan forced). Line base and sides of a 21cm heart shape pan with baking paper. Place chocolate, coffee mix, whiskey, sugar and butter into a heatproof bowl and place over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
Using electric beaters, beat egg yolks, 1 at a time into the chocolate mixture. Add hazelnut meal and beat until well combined, set aside. In a separate bowl, using clean electric beaters, beat eggs whites until soft peaks form. Gently fold the egg whites into the chocolate mixture.
Pour into prepared pan and bake for 30-35 min or until cooked when a tested with a skewer. Cool in pan for 5-10 min, cool completely on a wire rack.
Prepare the Chocolate Ganache. Place chopped dark chocolate and thickened cream into a small heavy based saucepan and stir over a low heat until melted and smooth. Pour into a glass bowl and chill until ganache reaches a spreading consistency, about 20-30 min.
Transfer cake to serving plate or stand. Spread Chocolate Ganache over top and sides of cake to cover. Allow ganache to set.
Is you can't find pesticide free roses, use some silk or artificial roses from a craft store to cover the top of the cake.
Once the cake is fully decorated. Cover and chill until required. Serve wedges with cream if desired. Freeze leftovers.