Ingredients

· 100g whole blanched hazelnuts

· 175g caster sugar

· 200g dark chocolate (70 per cent cocoa), chopped

· 175g unsalted butter, softened, plus extra for greasing

· 5 eggs separated

· ½ tsp salt

Method

Preheat the oven to 180°C. Grease a 9-inches cake tin. Roast hazelnuts in the oven for 10 minutes until golden. Blitz in a processor with 25g of the sugar. Melt the chocolate. Cream butter and 100g of the sugar until pale and fluffy. Beat in the egg yolks one at a time, then add the melted chocolate and salt. Fold roughly ground hazelnuts. Reduce temperature to 160°C. Whisk egg whites until stiff, then whisk in the remaining 50g sugar to form a meringue. Stir one-third of the meringue into the chocolate mixture to slacken it, then fold in the rest. Bake for 50-55 minutes. Cool for 20 minutes. Slice and serve with chocolate sauce and cream.