Flourless chocolate-hazelnut cake

Method

• 1
  Preheat oven to 180°C. Brush a 23cm (base measurement) springform pan with melted butter to grease. Line the base and side with non-stick baking paper.

• 2
  Combine the chocolate and butter in a heatproof bowl. Place the bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Cook for 4 minutes, stirring occasionally, until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
• 3
  Place the hazelnuts in a clean tea towel and rub to remove the skins. Place the hazelnuts and cocoa powder in the bowl of a food processor and process until the hazelnuts are finely ground.
• 4
  Separate the eggs, reserving 3 egg whites. Reserve 2 tablespoons of sugar. Combine the egg yolks and remaining sugar in a large bowl. Use an electric beater to beat for 5 minutes or until thick and pale. Add the chocolate mixture, brandy or rum and vanilla, and stir until well combined. Stir in the hazelnut mixture.
• 5
  Use a clean electric beater to whisk the reserved egg whites in a clean dry bowl until firm peaks form. Add the reserved sugar and beat for 2 minutes or until the mixture is firm and glossy. Gently fold the egg white mixture into the chocolate mixture. Pour into the prepared pan.
• 6
  Bake in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 20 minutes to cool before turning onto a wire rack to cool completely. (To freeze, see note)
• 7
  Cut into wedges. Serve with cream and sliced strawberries.