pinch of salt
125g unsalted butter, softened
400g jar of Nutella
1 tbsp Frangelico (or rum, which I used)
100g ground hazelnuts
100g dark chocolate, melted
Preheat your oven to 180 degrees and prepare a 23cm springform tin.
Whisk the egg whites and salt to stiff peaks.
Separately, beat the butter and Nutella together. Incorporate the Frangelico (or rum), egg yolks and ground hazelnuts, then fold in the cooled melted chocolate.
Add a large dollop of the egg whites to lighten the batter. Beat this in well.
Gently fold in the rest of the egg whites, a third at a time.
Pour into the tin and cook for 40 minutes. The cake should be beginning to come away at the sides.
Leave the cake to cool in the tin.
Dark Chocolate Ganache
Roast 100g of hazelnuts in a 180 degree oven for 10-15 minutes. Allow to cool completely before rubbing of outer skin.
Add 125mL of double cream, 125g dark chocolate and 1 tablespoon of your chosen tipple from earlier. Heat this gently and stir until chocolate has melted. Remove from the heat and whisk until the ganache thickens. Pour over the top of cake and top with roasted hazelnuts.