FLOUR LESS CHOCOLATE HAZELNUT CAKE

This is one  of my favourite cakes all around the year. 

300 g dark chocolate
150 g butter

6 eggs separated

200 g hazel meal (almond meal can be used instead of hazel meal)

1/2 cup caster sugar

1 tbs vanilla essence

Oven 180C

Break the chocolate place in a saucepan with butter and melt in low heat on stove top while stirring or in the microwave until chocolate melted. Remove from heat add vanilla and cool for about 5 mts.

Beat egg yolks and sugar together until mixture thick pale and creamy. Gradually add the chocolate mixture beating in low speed until just combined  and stir in the hazel meal.

In large clean bowl beat the egg whites until soft peak form. Fold the egg white mixture in to the chocolate hazelnut mixture with a metal spatula. Fold it gently until all well combined and pour into a 24cm spring foam pan and bake 45-50 mts or until skewer come out clean when tested. Cool in the tray in 5-10 mts and transfer into a wire rack.

Once cool can be topped with hot fudge sauce, chocolate ganache or just serve plain dusted with icing sugar and cocoa.