• Preheat oven to 180 C (350 F).
• In a water bath or in a microwave in 15 seconds intervals melt chocolate. Let it cool.
• In a large bowl add butter and sugar and beat with an electric mixer for 3 minutes, until creamy. Add in vanilla and one egg at a time and beat well after addition. Fold in melted chocolate.
• In a separate bowl whisk ground almonds, hazelnuts, baking powder, and salt.
• Add dry ingredients into the butter mixture and using a rubber spatula or wooden spoon fold everything together until incorporated.
• Grease and flour bundt cake pan 23 cm (9inch-2 Liter/8 cups) in diameter. Be sure to grease and flour every inch of the pan to make sure your cake does not stick, don't forget the tube in the middle.
• Pour the batter into prepared pan and bake 50-60 minutes or until a toothpick inserted in a cake comes out clean (few moist crumbs are ok, there shouldn't be any liquid batter).

Ganache:

• Pour the cream into a small saucepan and place it over medium-low heat for a few minutes, until it gets hot. Don't let it boil.
• While the cream is heating, chop the chocolate into fine pieces.
• Add the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
• Vigorously whisk the mixture in one direction until smooth and creamy.
• Allow cooling for 5 minutes before pouring over the cake.