Super Light Chocolate Hazelnut Cake

1. 1

   Preheat the oven to 160 degrees Celsius.

2. 2

   Break the chocolate up into pieces and add them to a saucepan with the milk. Melt over very low heat. Off the heat, add the egg yolks, hazelnut puree, flour, and marmalade. Mix.

3. 3

   Whisk the egg whites until stiff peaks form and gently fold them into the batter.

4. 4

   Pour the crushed hazelnuts into an octagonal, 18-centimeter-wide silicone cake pan. Pour the batter oven the hazelnuts and sprinkle with more hazelnuts. Bake for about 18 minutes.

5. 5

   Let it cool and then refrigerate. Serve well-chilled.

* Per serving · 4 servings · Values may vary.

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