- 180g unsalted butter, softened, plus extra to grease
- 200g caster sugar
- 6 eggs, separated
- 120g plain flour
- 3 teaspoons baking powder
- 250g hazelnut meal
- 200g milk chocolate, chopped, plus 100g chocolate, to decorate
- 2 tablespoons hazelnuts, roughly chopped, to decorate
Preheat oven to 180°C. Grease a 2.5L gugelhupf pan.
Beat together the butter and sugar until pale. Add egg yolks, a little at a time, beating between each addition. Sift together flour and baking powder and fold into the egg mixture with the hazelnut meal and chocolate.
Beat the eggwhites in a clean bowl until soft peaks form. Fold 2 tablespoons of the eggwhite into the choc-hazelnut mixture to loosen, then fold in the remaining eggwhite until just combined. Pour into the pan and bake for 50-60 minutes, or untila skewer inserted into the centre comes out clean. Set aside to cool.
Melt the remaining chocolate in a bowl over a pan of simmering water. Drizzle over the cake and garnish with hazelnuts.