Ingredients: to make an 8" cake
4 oz / 100g butter
4 oz / 100g caster sugar
4 oz / 100g ground hazelnuts
4 oz / 100g plain chocolate (not cooking chocolate)
2 tsp instant coffee dissolved in a tbsp boiling water
2 tsp rum
Separate the eggs yolk and white.
Put the chocolate in the mixing bowl over a pan of simmering water or place in the microwave on medium for a minute to melt.
Whisk in the butter and sugar, egg yolks, ground hazelnuts, coffee powder and rum.
Beat the egg whites separately until stiff and then fold into the mixture.
Put the mixture into an 8" sponge tin lined with non-stick baking parchment.
gas mark 1 275°F 140°C
and bake in the oven for about 1¼ to 1½ hours.
Let the cake cool in the tin before turning out.
This cake will often sink slightly in the middle.
Serve with the hollow filled with whipped cream.
flavour with brandy or orange juice instead of rum.
use ground almonds in place of hazel nuts