This cake looks heavy but really isn't. However it is very rich so you won't need a big slice! (Even I can't manage to much of this at once). You can serve it a dinner party with some lovely thick cream and raspberries - or just have a slice with a cup of coffee! A little slice of heaven.
Serves 8 (if I let it)
200g good quality dark choc (60-75 cocoa solids)
125g unsalted butter
225g brown sugar
100g ground hazelnuts
5 eggs, seperated
1 tbsp sifted cocoa powder
Peheat oven to 180*c.(350*f or gas 4) and grease and line the base & sides of a 20cm (8 inch) springform tin.
Put chocolate and butter in a bowl over a saucepan of simmering water (don't let bowl base touch the water). Stir occasionally until they have melted. Remove from heat and set aside to cool slightly.
Add the sugar & ground hazelnuts to chocolate and butter and stir until there are no lumps. Add the egg yolks 1 at a time, stirring well after each addition. In a seperate clean bowl whisk the egg whites until they form firm peaks. Gently fold these into chocolate mixture.
Spoon mixture into the tin and bake for 45- 50 mins (depending on your oven) until firm.
Leave to cool completely in the tin before removing. Dust with cocoa powder or icing sugar.
Now sit back and enjoy!
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Yum!
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