Ingredients
9 total- 130g blanched hazelnuts
- 130g caster sugar
- 1 orange, zest finely grated
- 130g dark chocolate
- 130g unsalted butter, cubed, at room temperature
- 1 tbsp strong brewed coffee (espresso)
- 3 large eggs, separated
- ½ tbsp icing sugar, for dusting
- 200ml whipped cream (or crème fraiche), to serve (optional)
Method
9 stepsStep 1
Preheat the oven to 170°C/150°C fan/gas 3½. Line the base and sides of a 20 cm round springform tin with baking paper.
Step 2
Place the hazelnuts on a baking tray; roast for 15 mins, shaking halfway. Cool; pulse in a blender to a fine texture.
Step 3
Rub the caster sugar and orange zest together in a bowl to draw out the orange flavour (and heavenly scent); set aside.
Step 4
Place the chocolate in a large heatproof bowl and set it over a pan of gently simmering water (but not touching the water). Heat, stirring occasionally, until the chocolate is melted and glossy. Remove from the heat; stir in the butter until silkily combined.
Step 5
Add the sugar and hazelnuts, a pinch of salt and the coffee; mix well. Cool for 5 mins. Beat in the egg yolks; set aside.
Step 6
Using an electric whisk or stand mixer, whisk the egg whites with a pinch of salt on a medium speed until soft peaks form.
Step 7
Fold and swirl the egg whites into the chocolate mixture in 2-3 gentle additions until combined. Transfer to the tin; glide over the top with a palette knife to level.
Step 8
Bake for 25-30 mins, until a skewer inserted comes out clean.
Step 9
Place the tin on a wire rack and allow to cool completely. Transfer to a serving plate. Dust with icing sugar and serve with cream or crème fraîche, if you like.