-
1
You will also need a 20cm round tin.
-
2
Preheat the oven to 180u00b0C. Grease and line a 20 cm round tin with parchment paper.
-
3
In a food processor, whiz 75 grams of the hazelnuts with 1 Tablespoon of the sugar until ground to a fine powder. Set aside.
-
4
Next, put the chocolate, butter and rum, if using, into a small pan and melt gently over low heat. Once melted, set aside to cool slightly.
-
5
Put the egg yolks and the remaining caster sugar into a large bowl and put the egg whites into a separate large bowl. Using a handheld electric whisk, beat the whites until they hold soft peaks. Next, beat together the yolks and sugar mixture until thick and moussey.
-
6
Using a large metal spoon or spatula, fold the chocolate mixture into the yolk bowl.
-
7
Now, mix in the whizzed hazelnuts.
-
8
Stir a spoonful of whites into the choclate mixture, then carefully fold in the rest.
-
9
Empty the mixture into the prepared tin, level the surface, then sprinkle over the remaining whole hazelnuts.
-
10
I shouldn t be doing this! And what am I supposed to do with this chocolate now?
-
11
Bake for 25 minutes or until cake is risen and feels springy to the touch.
-
12
Remove it from the oven, take cake out of tin, peel off the paper and transfer to a serving plate. Dust with icing sugar.
-
13
If you want to, you can serve it in slices with cream or ice cream.
