Inspired by Bill Granger’s ‘Holiday’ Cookbook
200g dark chocolate, chopped
125g unsalted butter
225g brown sugar
100g hazelnut meal (ground hazelnuts)
5 eggs separated
1 tablespoon sifted icing sugar
Preheat the oven to 180 degrees C. Grease and line the base and sides of a 20cm spring-form pan (make sure you use baking parchment because mine stuck to the pan, thus we can to cut it out in quarters)
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (making sure the base of the bowl is not touching the water or the chocolate might burn). Stir occasionally until the chocolate and butter have melted. Remove from heat and set aside to cool slightly.
Add the sugar and hazelnut meal 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 40-45 minutes until firm. Leave to cool completely in the tin before removing the sides of the tin. Dust the top with icing sugar and serve with raspberries and fresh cream.