for 16 pieces

To shell the nuts

100 g

hazelnut

Sponge mixture

125 g	butter, soft
200 g	sugar
1 pinch	salt
4	egg yolks
200 g	ground hazelnuts
120 g	white flour
2 tsp	baking powder
200 g	dark chocolate, roughly chopped
4	egg white
1 pinch	salt

How it's done

To shell the nuts

Spread the nuts on a baking tray.

Roast for approx. 8 mins. in the centre of an oven preheated to 200 °C until the shells crack open. Remove from the oven, rub the nuts gently with a damp towel until all the shells have been removed. Coarsely chop the nuts.

Sponge mixture

Place the butter in a bowl, whisk in the sugar and salt. Add the egg yolks and continue to whisk until the mixture becomes lighter in colour. Combine the chopped and ground nuts, flour, baking powder and chocolate, stir into the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the sponge mixture to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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