Flourless Chocolate and Hazelnut Cake

Preheat oven to 150C (fan forced). Grease a 20 cm round cake pan and line with baking paper.

Combine chocolate and butter in a saucepan and stir over low heat until melted. Set aside until cooled slightly.

Place eggs yolks and sugar into the bowl of an electric mixer. Beat until thick and creamy, then add the chocolate mixture and beat until combined.

Add the hazelnut meal and beat again until combined.

Using an electric mixer, whisk the egg whites until soft peaks form. Using a metal spoon, stir one-third of the egg whites into the chocolate mixture.

Gently fold in the rest of the mixture until combined completely.

Pour the mixture into the pan and bake for 1 hour or until a skewer inserted in the middle has moist crumbs clinging.

Remove from oven and stand for 10 minutes, then turn out onto a wire rack to cool.

In the meantime, make chocolate icing by putting chocolate and cream in a saucepan. Stir constantly over low heat for 3-4 minutes until smooth.

Let cool and spread over the top and sides of the cake.