175 g butter, diced plus extra for greasing
cocoa powder, for dusting
150 g dark chocolate, broken into chunks
200 g Nutella or other chocolate-hazelnut spread
150 g light muscovado sugar
125 g ground hazelnuts
6 eggs, separated
25 g hazelnuts, chopped
300 ml thickened cream
4 tbsp Bailey's Irish cream liqueur
1 tbsp icing sugar, plus extra for dusting
¼ tsp sea salt (optional)
- Heat the oven to 180C. Butter and lightly dust with cocoa a 22-23cm round cake tin with a springform or loose bottom, tipping out the excess. Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally. Remove from the heat to stir in the ground hazelnuts then egg yolks, one at a time.
- Beat the egg whites until stiff peaks form, then spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a big metal spoon or spatula.
- Scrape the mixture gently into the tin, scatter with the chopped hazelnuts and bake for 30-35 minutes until the top surface is crisp but doesn’t feel quite set underneath. Cool completely.
- To serve, remove the cake from the tin and dust with a little cocoa plus pinches of icing sugar if you like. Put the double cream, Baileys, 1 tbsp icing sugar and salt in a bowl and whisk until thickened and just holding its shape. Cut the cake into thin slivers and serve with spoonfuls of the cream.