Chocolate and Hazelnut Torte

You will also need a 20cm round tin.

Preheat the oven to 180ºC. Grease and line a 20 cm round tin with parchment paper.

In a food processor, whiz 75 grams of the hazelnuts with 1 Tablespoon of the sugar until ground to a fine powder. Set aside.

Next, put the chocolate, butter and rum, if using, into a small pan and melt gently over low heat. Once melted, set aside to cool slightly.

Put the egg yolks and the remaining caster sugar into a large bowl and put the egg whites into a separate large bowl. Using a handheld electric whisk, beat the whites until they hold soft peaks. Next, beat together the yolks and sugar mixture until thick and moussey.

Using a large metal spoon or spatula, fold the chocolate mixture into the yolk bowl.

Now, mix in the whizzed hazelnuts.

Stir a spoonful of whites into the choclate mixture, then carefully fold in the rest.

Empty the mixture into the prepared tin, level the surface, then sprinkle over the remaining whole hazelnuts.

I shouldn´t be doing this! And what am I supposed to do with this chocolate now?

Bake for 25 minutes or until cake is risen and feels springy to the touch.

Remove it from the oven, take cake out of tin, peel off the paper and transfer to a serving plate. Dust with icing sugar.

If you want to, you can serve it in slices with cream or ice cream.