Celebrate any occasion with this decadent blend of chocolate and hazelnut.

Ingredients
Cake

• 4 oz toasted hazelnuts
• 8 oz dark chocolate, chopped
• 1⁄2 cup + 2 tbsp unsalted butter
• 1 cup brown sugar
• 5 large organic free-range eggs, separated

Ganache

• 4 oz dark chocolate, finely chopped
• 1⁄2 cup 35% cream
• Cocoa powder for dusting (optional)

Directions
1 Preheat the oven to 350°F. Grease a 9" springform pan and line with parchment paper on the base and up the sides.

2 Grind the nuts in a food processor until they are a fine, even crumb; set aside. Place the chocolate and butter in a heatproof bowl over a pot of barely simmering water. Stir occasionally until the chocolate is melted and the mixture is silky and smooth; remove from the heat.

3 Stir the brown sugar and ground hazelnuts into the chocolate and butter mixture. Add the egg yolks, one at a time, stirring well after each addition. Beat the egg whites with an electric hand mixer until stiff peaks form. Gently fold the egg whites into the chocolate mixture, being careful they don’t deflate. Scrape the mixture into the prepared pan and bake on the middle rack of the oven until the cake is crisp on the top, about 45 minutes.

4 Allow the cake to cool completely in the pan before removing the ring. Gently unmould the cake onto a serving plate and carefully peel away the parchment paper.

5 To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until just simmering. Pour the cream over the chocolate and let sit for 5 minutes, without stirring, to allow the chocolate to gently melt. Using a rubber spatula, gently stir together the cream and chocolate until the mixture is smooth and glossy.

6 Pour the ganache over the cake, letting it run down the sides. Let the cake stand at room temperature for about 30 minutes to allow the ganache to set. If desired, decorate the top of the cake with a patterned dusting of cocoa powder before slicing into wedges; serve.

Prep & cook time: 1 hour
Serves: 10 to 12