250 grams gluten-free dark chocolate
125 grams butter
110 grams caster sugar
¼ cup strong fresh coffee (can omit if you dont like coffee - add a flavoring e.g. vanilla essence/almond essence)
4 eggs separated
125 grams hazelnuts (ground)

Icing sugar to sprinkle over cake. Can serve with thick cream, or cover with melted chocolate.

Combine chocolate, butter, sugar & Coffee in saucepan and stir over LOW heat until dissolved. Remove from heat and stir in egg yolks and nuts. Whisk egg whites until firm and fold gently into chocolate mixture. Pour into a buttered 20cm baking pan. Bake for 1 hour (or until the skewer comes out clean) at 170C.

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