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Preheat oven to 160°C/140°C fan-forced. Grease base and sides of a 22cm springform pan and line with baking paper.
Place the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water (don’t let base of bowl touch the water) until melted and smooth. Stir to combine. Set aside.
Place toasted hazelnuts in a small food processor and whiz until a fine powder
Whisk the egg yolks and ⅓ cup (75g) sugar in a large bowl until pale and tripled in volume. Dissolve the coffee granules in the boiling water, then whisk into the egg mixture until combined. Add the hazelnut, 3 tsp cardamom and chocolate mixture and whisk until combined. Using a stand mixer fitted with the whisk attachment, whisk the egg whites and extra ¼ cup (55g) sugar until soft peaks. Stir one-third of the egg whites through chocolate mixture until combined, then gently fold in remaining egg whites. Spoon into prepared pan and bake for 45 minutes, or until set. Cool completely in pan on a wire rack, then chill for at least 2 hours before serving.
Transfer cake to a serving plate. Combine extra 1 tsp cardamom with cocoa and sprinkle over cake. Serve with ice cream.