200 g 50% dark chocolate
100 g 75% dark chocolate
115 g butter
7 large free range eggs, separated
1 tsp cornflour
80 g ground hazelnuts
Preheat oven to 180 degrees. Grease and line a baking tray or 22cm cake tin.
Melt chocolate and butter over a low heat. Set aside.
Whisk the egg whites and cornflour until firm peaks form.
Whisk the egg yolks into the chocolate.
Pour the chocolate and ground hazelnuts into the egg whites and gently fold to combine. Don't over mix.
Carefully pour into baking dish and bake for 45-50 minutes.
Dust with cocoa or chocolate ganache.