Hazelnut Chocolate Cake with Frangelico Ganache

Preheat the oven to 180˚C.

Put the chocolate and butter in a large heatproof bowl. Sit the bowl on top of a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Heat until the chocolate and butter are melted and whisk until smooth.

Add the sugar, egg yolks and Frangelico and stir to combine, then add the cocoa and ground hazelnuts and mix through.

In a separate bowl beat the egg whites to soft peaks. Add 1 tablespoon of egg whites to the hazelnut mixture and stir to loosen slightly. Fold the remaining egg whites in and pour into the cake tin.

Bake for 40–45 minutes. The cake may appear a bit knobbly on top, but don’t worry, this is perfect!

Ganache: Heat the cream in a small saucepan until just simmering. Remove from the heat and add the chocolate and leave to sit for 3 minutes. Add the Frangelico and whisk to combine. If necessary return to the heat briefly, then whisk again until smooth.

Refrigerate for 2–3 hours until slightly thickened.

To assemble: Spoon the ganache onto the cake, allowing it to swirl down the sides. Top with the whole roasted hazelnuts and serve with the whipped cream. Serves 6–8