Bake in a loaf tin or in rounds or as individual cakes.
100g butter
100g ground hazelnut
180g brown sugar
100g dark choc
20g milk (about a tablespoon)
4 egg yolks
100g self raising flour
1/2 tsp cream of tartar
1/2 tsp bicarbonate of soda
4 egg whites
20g brown sugar
Preheat oven to 170C
Melt the chocolate and butter in a microwave for about 1 minute on high. Stir to ensure all chocolate is melted, return to microwave if needed.
Stir in the yolks, 180g sugar, ground hazelnut and milk
Whisk the whites with the 40g of sugar to stiff peaks
Fold in half the white to the mixture, then fold in the flour in which the soda and cream of tartar have been sieved.
Finish with the remaining whites.
Turn the mixture into prepared moulds/tins (butter and coat sides with flour or more ground hazelnuts)
Cook for 34 minutes- 1 hour depending on the mould/tin you use.
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