Chocolate Hazelnut Cake

Updated at: Thu, 27 Jun 2024 13:05:33 GMT

Step 1

Preheat the oven to 180°C. Grease a 26cm springform cake tin and line the base with baking parchment.

Step 2

In a clean bowl, whisk the egg whites until stiff peaks form.

Step 3

Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat.

Step 4

Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.

Step 5

Beat the egg yolks and sugar together for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined.

Step 6

Stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites.

Step 7

Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm.

Step 8

Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the spring clip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely.

Step 9

When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer.

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