- 1/2 cup each: cocoa powder, hot water
- 150g dark cooking chocolate, melted
- 150g butter, melted
- 1 cup white sugar
- 1 cup Uncle Joe’s Hazelnut Flour, sifted
- 4 eggs, separated
- 1/2 cup cream
- 200g dark chocolate, chopped
Preheat the oven to 180°C. Lightly butter the sides and base of a 20cm
Spring-form cake pan. Line the base with baking paper.
Blend the cocoa powder with the water in a large bowl, until smooth. Cool. Add the chocolate, butter, sugar, hazelnut flour and egg yolks. Stir until combined.
Beat the egg whites until soft peaks form. Fold into the chocolate mixture in batches.
Pour into the prepared cake pan. Bake for 50 minutes, until just cooked. It should still be a little soft in the centre. Cool in the pan.
Bring the cream to the boil on the hob or in the microwave. Stir in the chocolate, until melted. Whisk, until smooth. Cool, until thickened. Pour over the cake. Can be garnished with chopped hazelnuts.