Preheat oven to 150°C. Grease a 10-inch baking tin with butter, dust it with flour and gently tap the tin to remove the excess flour. In this case, a dash of flour is used to prevent the batter from sticking to the tin.
Melt butter and hot chocolate in a large bowl over ‘bain-marie’, also known as ‘hot water bath’.
Combine the egg yolks and brown sugar in a small bowl, then mix them well.
Next, pour the melted chocolate and butter mixture with the egg yolk and brown sugar mixture, then blend them thoroughly.
Add sugar gradually and whisk the mixture till firm peaks form.
Gently fold a third of the egg white mixture into the chocolate mixture from step 4, fold the hazelnut meal in, then fold the remaining egg white mixture in.
Pour the cake mixture into the greased baking tin, then place the mixture in the pre-heated oven for approximately 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake in the oven to cool, then place it onto a wire rack to cool completely.
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