Ingredients
- butter 175g, diced plus extra for greasing
- cocoa for dusting
- dark chocolate 150g, broken into chunks
- Nutella 200g
- light muscovado sugar 150g
- ground hazelnuts 125g
- eggs 6, separated
- hazelnuts 25g, chopped
BAILEYS CREAM
- double cream 300ml
- Baileys 4 tbsp
- icing sugar 1 tbsp plus extra for dusting
- sea salt ¼ tsp (optional)
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. 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.
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Step 2
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.
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Step 3
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.
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Step 4
To serve, remove the cake from the tin and dust with a little cocoa plus pinches of icing sugar if you like. Put the double cream, Baileys, 1 tbsp icing sugar and salt in a bowl and whisk until thickened and just holding its shape. Cut the cake into thin slivers and serve with spoonfuls of the cream.
Nutritional Information
- Kcals 582
- Fat 46.8g
- Saturates 22.4g
- Carbs 29.6g
- Fibre 2.9g
- Protein 8g
- Salt 0.4g
