Chocolate Hazelnut Cake

Buy or find
Hazelnuts, 40g, skinned
Unsalted butter, 100g
Dark Chocolate, 120g, chopped
Unsweetened cocoa powder, 2 tbs
Eggs, 3, separated
Caster sugar, 100g
Vanilla extract, 1 tsp
Plain flour, 20g
Icing sugar for dusting

Do
Preheat the oven to 160 degrees celsius (fan-forced).

Butter and flour a round 28cm springform cake tin.

Toast the hazelnuts in a dry frying pan until aromatic. Do this over a low heat for around 5 minutes.

Coarsely chop the hazelnuts, put aside until needed.

Melt the butter in a saucepan, add the chocolate and cocoa. Stir until the chocolate has melted and is smooth, then remove from heat and leave to cool.

Beat the egg whites, using an electric mixer, until moderately stiff peaks form. Put aside until needed.

Beat the egg yolks with the sugar and vanilla, using an electric mixer, until creamy and thick.

Stir in the chocolate mixture.

Add the flour, nuts and a pinch of salt and gently whisk until combined.

Gently fold the egg whites using a metal spoon.

Scrape the batter into the prepared tin and bake for about 20 minutes or until the top looks dry and the middle is soft.

Cool before serving.

Serve with a light dusting of icing sugar.