In the softened butter portionwise poured sugar (200 g) and stirred so as to become fluffy cream (about 5-8 minutes). Then one by one the yolks were added, and stirring continued until the cream absorb them. Hazelnuts were ground with 1 tbsp sugar and mixed with the sieved starch. Whites of eggs are separated and broken snow. The coffee is dissolved in a little warm water and allowed to cool. Chocolate melts. In it through a strainer pour chilled coffee and stir well until the chocolate take it. In oil cream molds of the starch, stirred, added to some of the egg white, and stirred in the same way adding the remaining starch and egg whites. Finally add the chocolate and stir well. Transfer the mixture to a greased and floured baking tin. The cake was baked for 40 minutes in a preheated 200 C oven. Serve sprinkled with cocoa.