Flourless Chocolate & Hazelnut Cake.
375gr melted chocolate
375 gr butter
200gr soft brown sugar
175gr castor sugar
Roast and chop the hazelnuts, add the melted chocolate,
Cream the butter & sugar together until pale and fluffy, add the eggs two at a time, alternating with spoonful’s of the chocolate & hazelnuts mixture.
Place into a greased & lined 26cm spring tin and bake in 180 ‘c oven for approx. one hour. The skewer should come out wet but not to raw.
Allow to cool in the tine. Serve with mascarpone cream