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1
Preheat the oven to 350 degrees.
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2
Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
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3
Melt the butter very slowly over a low heat.
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4
Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
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5
Whisk the egg whites to soft peaks, then keep aside until needed.
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6
Whisk the egg yolks and sugar together until thick and pale.
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7
Add the chocolate mixture and mix well.
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8
Sprinkle in the flour and ground hazelnuts, and mix together carefully.
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9
Add the egg whites and fold them in carefully to retain as much air as possible.
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10
Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
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11
To prepare the chocolate ganache, heat the cream almost to boiling point.
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12
Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
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13
Cool and they pour over the cake to glaze. Allow to set.
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14
To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
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15
Remove from the heat and add the whole roasted hazelnuts.
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16
Stir briefly to coat.
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17
Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
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18
Top the cake with hazelnut clusters and serve.
