Time: approx 70min Difficulty: Easy – Serves: 10
- 200g dark chocolate, 70% cocoa, roughly chopped
- 125g butter
- 200g chocolate/hazelnut spread such as Nutella
- 150g light brown sugar
- 200g ground almonds or grind whole almonds in the food processor
- 5 medium eggs, separated
Preheat oven to 170C, 150C fan-forced. Grease and line a 23cm springform cake tin.
Place the chocolate, butter and Nutella in a microwave-safe bowl. Microwave on LOW for about 4 -7 minutes, or until the mixture has just melted. Stir well to incorporate.
Whisk the egg yolks and sugar together until pale, then stir in the ground almonds.
Pour the chocolate mixture into the almond mixture and stir to combine.
In a separate clean bowl, whisk the egg whites with a pinch of salt until firm peaks form.
Mix one third of the whites into the chocolate mix to loosen the consistency, then carefully fold in the remaining egg whites.
Pour the mixture into the cake tin and bake for 50-60 minutes, until lightly set.
Allow to stand for 1 hour on a wire rack before removing from the pan. Cool completely before serving.
Store in an airtight container in a cool place. The cake will keep for at least 2-3 days, although it is at it’s best on the day of making.
Decorate with Flake chocolate shards and mini easter eggs.