Serving Size: Serves 6 to 8

Ingredients

220 g block of good quality dark chocolate, chopped to make easier to melt

125 g unsalted butter

225 g or a firmly pack cup of brown sugar

100 g of whole hazelnuts (ground with mortar and pestle or rolling pin)

5 eggs, separated yolks from whites

1 tablespoon sifted cocoa powder

CINNAMON CREAM

250 mL (1 cup) of thick or double cream

1 tablespoon of sifted icing sugar

1 teaspoon ground cinnamon

Method

Preheat the oven to 180 degrees C and grease and line the base and sides of a 20 cm (8 inch) springform tin.

Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl is not touching the water). Stir occasionally until the chocolate and butter have melted. Remove from heat and set aside to cool slightly.

Add the sugar and ground hazelnuts to the melted chocolate and stir until there are no lumps. Add the egg yolks one at a time, stirring well after each addition. In a clean bowl, whisk the egg whites until firm peaks form. Gently fold the egg whites into the chocolate mixture.

Spoon the mixture into the tin and bake for 45 to 50 minutes until firm. Leave to cool completely in the tin before removing the side of the tin. Dust the top with cocoa powder.

To make the cinnamon cream, whip the cream, then mix in the icing sugar and cinnamon until well combined. Serve with the cake.