Flourless Chocolate Hazelnut Cake

Ingredients

1/3 cup cocoa powder

1/3 cup hot water

150g 70% dark chocolate, melted

150g unsalted butter, melted

1 cup firmly packed brown sugar

1 cup hazelnut meal

4 eggs, separated

½ cup nutella hazelnut spread

Optional: 4 x Ferrero rocher chocolates, roughly chopped

Method

1.     Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan; line base and side with baking paper.

2.    Blend cocoa with the water in large bowl until smooth. Add chocolate, butter, sugar, hazelnut meal and egg yolks; stir until combined.

3.    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture in two batches.

4.    Pour mixture into pan; bake 50 minutes to 1 hour. Stand cake in pan 15 minutes before turning, top-side up, onto wire rack to cool.

5.    Heat nutella in microwave for 10 seconds. Using a palette knife, spread over the top of the cake. Top with chopped Ferrero rochers