Oven Temperature: 190 C/ 375 F/ Gas 5

Baking Time: 35-40 minutes

Makes: 10-12 slices
Use a 9 inch springfrom cake tin


For the cake :

90g (3oz) hazelnuts, toasted and skinned
140g (4 1/2oz) caster sugar
180g (6oz) semi-sweet chocolate
180g (6oz) unsalted butter, cut into small pieces
4 eggs, separated
1 teaspoon vanilla extract
30g (1oz) plain flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar

For the decoration:

Chocolate Glaze
180g (6oz) semi-sweet chocolate
125g (4oz) unsalted butter
1 tablespoon golden syrup


For the cake:

  • Grind the hazelnuts with 2 tablespoons of the sugar. Melt the chocolate with butter and set aside.
  • Whisk the egg yolks with 90g (3oz) of the sugar until the mixture becomes pale and thick. Stir in the warm chocolate mixture and vanilla. Mix the flour and salt with the hazelnuts and fold into the chocolate mixture.
  • Beat the egg whites with the cream of tartar until they form soft peaks. Add the remaining sugar and continue to beat until the whites are stiff.
  • Using a large metal spoon, fold a spoonful of the whites into the chocolate mixture to lihgten it. Carefully fold in the remaining whites. Scrape the mixture into the prepared tin and bake in the preheated oven for 35-40 minutes; the center of the cake should still be moist. Cool the cake in the tin on a wire rack. Press the top level and turn out on to a thin cake board.

For the decoration :

  • Chocolate Glaze
  • Break the chocolate into small pieces.
  • Melt the chocolate pieces with other ingredients in a heavy-based saucepan.
  • Sit the cake to be glazed on a wire rack over a large plate and pour the glaze over.

Note :You can decorate with white and milk chocolate.

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