Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease and line the base of a 22cm spring form cake tin with baking paper.
2.Place the chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow base of bowl to touch water). Stir until almost melted, then remove from heat and stir until smooth.
3.In a small saucepan, combine the sugar and water. Stir over medium
heat until dissolved. Pour the hot syrup over the chocolate mixture, and stir to combine. Fold through the vanilla bean paste and egg yolks.
4.Using an electric mixer, whisk the egg whites until soft peaks form. Fold the egg whites, in two batches, into the chocolate mixture until no pale streaks remain. Transfer half the mixture to a clean bowl and fold in the hazelnut meal.
5.Transfer hazelnut mixture to the prepared pan. Smooth the top and bake for 20 minutes or until skewer inserted into the centre of the cake comes out almost clean. Remove from oven.
6.Pour over remaining batter and return to the oven for a further 20 minutes. Cool in pan. Serve topped with berries, chocolate balls and dusted with cocoa powder.
Not suitable to freeze. Chocolate and butter suitable to microwave.
Note
