cocoa for dusting
dark chocolate 150g, broken into chunks
light muscovado sugar 150g
ground hazelnuts 125g
eggs 6, separated
hazelnuts 25g, chopped
double cream 300ml
Baileys 4 tbsp
icing sugar 1 tbsp plus extra for dusting
sea salt ¼ tsp (optional)
Heat the oven to 180ºC. Butter and lightly dust with cocoa a 22-23cm round cake tin with a springform or loose bottom, tipping out the excess. Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally. Remove from the heat to stir in the ground hazelnuts then egg yolks, one at a time.
Beat the egg whites until stiff peaks form, then spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a big metal spoon or spatula.
Scrape the mixture gently into the tin, scatter with the chopped hazelnuts and bake for 30-35 minutes until the top surface is crisp but doesn’t feel quite set underneath. Cool completely.