200g dark chocolate, chopped
1/2 cup raw sugar
5 eggs, separated
2 tbsp Frangelico liqueur
1 tbsp dark cocoa powder
1 1/2 cups finely ground hazelnuts
250g chocolate, chopped
1 tbsp Frangelico liqueur
Preheat oven to 180˚C (350˚F) and grease and line an 18cm round tin with baking paper. Put chocolate and butter in a microwave safe bowl and heat on medium for 1 minute. Stir and continue heating in 30 second bursts as necessary until melted and smooth when stirred. Add sugar and egg yolks and stir to combine, then add ground hazelnuts and mix through. In a separate bowl whisk egg whites to soft peaks. Place 1 large tablespoon of egg whites into chocolate hazelnut mixture and stir to combine. Fold in the rest of the whisked egg whites and pour into tin. Cook for 45 minutes. The cake may appear a bit cracked on top, and will not rise very much - this is perfect! It will be moist, rich, hazelnutty and delicious!
For the ganache, pour cream into a microwave safe jug and heat for 1 minute on high. Add chopped chocolate and stir to combine. if it doesn't become smooth after a minute, heat in the microwave on medium for 30 seconds and repeat in bursts until it can be whisked until smooth - do not over heat or the chocolate will 'catch' and be beyond saving! Add Frangelico and refrigerate for 2-3 hours until slightly thickened. Spoon onto cake, allowing it to swirl down the sides - serve with softly whipped cream and a glass of chilled Frangelico on the side. This small but rich cake serves 6-8 as an utterly delicious and decadent dessert.
(Frangelico is a hazelnut flavoured liqueur - if you prefer you can make the cake with ground almonds and use Amaretto liqueur instead).