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1
Preheat the oven to 180C/Gas 4.
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2
Prepare a 26cm cake tin by greasing it with a little oil and lining with baking parchment.
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3
Roast the hazelnuts in the oven for about 10 minutes, or until they are dark brown.
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4
Allow them to cool and then put them on the bottom half of a clean tea towel on a work surface.
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5
Fold over the other half of the tea towel and rub vigorously to remove the skins.
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6
Put the skinned nuts in a food processor and blitz until they have the consistency of breadcrumbs.
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7
Melt the chocolate by placing it in a glass bowl and slowly heating the bowl over gently boiling water.
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8
Fold the hazelnuts through the chocolate.
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9
Put the butter and sugars in a bowl and use an electric whisk to make them pale and fluffy.
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10
Start adding the eggs two at a time, whilst whisking, alternating with spoonfuls of the chocolate and hazelnut mixture.
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11
Scrape the whole mixture into your prepared tin and put into the preheated oven.
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12
Check the cake after 1 hour.
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13
The top of the cake should be set and a skewer put into the centre will come out still wet but not too raw (the cake settles down and sets inside as it cools).
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14
Whilst it is still warm, pierce the cake many times over the top with the skewer and sprinkle over the Frangelico.
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15
Allow the cake to cool completely in the tin.
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16
Fold the double cream into the mascarpone until smooth.
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17
Cut the cake just before you want to eat it and serve with a generous spoonful of mascarpone cream.
