Serves 8-10
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To serve:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 16cm high-sided springform tin and line with parchment paper.
  2. Place the hazelnuts on a baking tray and toast in the oven for 5-7 minutes, shaking halfway through.
  3. Combine the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water. Cook, stirring occasionally, until just melted. Remove from the heat and leave to cool slightly. 
  4. Place the hazelnuts in a clean tea towel and rub to remove the skins. Set aside two tablespoons of the hazelnuts for garnishing. Place the remaining hazelnuts and cocoa powder into a food processor and blitz until finely ground.
  5. Beat the egg yolks and 180g of the sugar in a mixing bowl for five minutes until thick and creamy.
  6. Beat in the melted chocolate mixture, vanilla extract and whiskey (if using). Stir in the cocoa-hazelnut mixture.
  7. Whisk the egg whites in a separate clean, dry bowl for five minutes until still peaks form. Beat in the remaining sugar until the mixture is glossy.
  8. Gently fold the egg white mixture into the chocolate mixture.
  9. Pour into the prepared pan and bake for 65 minutes or until a skewer inserted into the centre comes out clean.
  10. Leave to cool slightly in the tin before transferring to a wire rack to cool completely.
  11. Chop the reserved hazelnuts. Serve the cake with whipped cream, a dusting of cocoa powder and the chopped hazelnuts.

Nutrition Facts

Per Serving 456kcals, 33g fat (13.6g saturated), 35.9g carbs, 31.4g sugars, 8.1g protein, 2.9g fibre, 0.139g sodium