Flourless Chocolate & Hazelnut Cake

Step 1
Preheat the oven to 150°C (300°F) or 130°C (250°F) fan-forced. Grease a 22 cm (8 1/2 in, base measurement) spring-form cake tin with melted butter. Line the base and side with baking paper.

Step 2
Combine the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the saucepan.

Step 3
Add the egg yolks, sugar, hazelnut meal, cocoa powder, and sherry to the chocolate mixture and use a balloon whisk to stir until well combined. Transfer to a large bowl.

Step 4
Use an electric mixer with a whisk attachment to whisk the egg whites on medium or medium–high speed in a clean, dry medium bowl until firm peaks form. Add a spoonful of egg white to the chocolate mixture and use a large metal spoon or spatula to fold it in to ‘loosen’ the mixture. Add the remaining egg white and fold in until just combined.

Step 5
Pour the mixture into the prepared tin. Bake in the preheated oven for 40–45 minutes, or until the top of the cake feels set and crumbs cling to a skewer inserted in the center. Remove the cake from the oven, place on a wire rack and leave to cool completely in the tin.

Step 6
Remove from the tin, dust with icing sugar or cocoa powder, and serve with cream and berries, if desired.