- 1¼ cups (175g) skinless hazelnuts
- 300 grams dark (semi-sweet) chocolate, chopped
- 100 grams butter, chopped
- ⅓ cup (80ml) buttermilk, well shaken
- 6 eggs, separated
- pinch of cream of tartar
- ½ cup (180g) honey
- 2 tablespoons dutch-processed cocoa
- 2 teaspoons sea salt flakes
- 125 grams fresh raspberries
- 1Preheat oven to 190°C/375°F. Grease and line base and sides of a 20cm (10in) square cake pan.
- 2Roast hazelnuts on an oven tray for 10 minutes or until golden. Cool; process to coarse crumbs.
- 3Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water (don't allow bowl to touch water), stirring occasionally, until smooth and combined. Remove from heat; stir in buttermilk and egg yolks.
- 4Meanwhile, whisk egg whites and cream of tartar with an electric mixer until frothy. With motor operating, gradually add honey; whisk until glossy firm peaks form. Working in batches, fold in chocolate mixture, hazelnuts, cocoa and salt.
- 5Pour batter into cake pan; bake for 30 minutes. Cool in pan, pressing top of cake gently as it cools so it falls back evenly. Turn cake onto a board.
- 6Top sliced cake with the fresh raspberries; serve.
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