Hazelnut Cake

Preheat the oven to 170 °C fan (180 °C conventional).

Grind the hazelnuts and milk chocolate finely in a chopper.

Separate the eggs and beat the egg whites with a pinch of salt until stiff, gradually sprinkling in 2 tbsp sugar.

Cream the soft butter with the remaining sugar until fluffy.

Stir the egg yolks into the butter–sugar mixture one at a time.

Fold in the ground nut–chocolate mixture.

Gently fold the egg whites in 2–3 portions until a smooth batter forms.

Line the base of a 26 cm springform pan with baking paper or grease and dust with flour, then pour in the batter and smooth the top.

Bake in the preheated oven for 35–40 minutes and check with a skewer towards the end. Remove the cake and let cool.