INGREDIENTS
305g unsalted French butter
2 cups hazelnut meal 250g dark coverture chocolate 6 large organic eggs 1 cup caster sugar |
300g dark coverture chocolate, melted and warmed
METHOD
1. | Pre-heat Oven on Conventional at 160°C. |
2. | Using 50g of the butter, grease a 26cm cake tin, and line the edges and bottom with baking paper. |
3. | Break the chocolate pieces and melt with the butter in a medium sized saucepan on low heat, Induction setting 2, stirring occasionally until melted. Cool, and then fold into the hazelnuts. |
4. | Separate the eggs. In a stand mixer, whisk the yolks and sugar until pale and doubled in size. |
5. | Fold in the chocolate. |
6. | Whisk the egg whites until stiff, and then carefully fold into the chocolate mixture. Pour into the greased and lined cake tin. |
7. | Place on shelf position 2 and bake for 45 minutes, or until a skewer comes out clean. Cool in the tin. |