Flourless hazelnut brownie cake

This cake is delicious. It keeps very well for a few days. The recipe can be doubled to make two cakes then sandwiched together with fresh cream and berries to make a celebration cake or just cut in squares and enjoyed as brownies.
Makes 8 brownies or one whole cake.

Use a 20cm round cake tin. Or something similar that you have at home.

Make sure the tin is greased and lined with baking paper.

Preheat the oven to 170oC
Preparation time 10 mins
Cooking time 30-35

Ingredients:

200g dark chocolate
200g butter
200g sugar
200g ground hazelnuts
6 eggs separated

Method:

Melt the butter and chocolate.
Leave to cool slightly.
I use a microwave to do this but you can use a bowl over boiling water to if you don't have a microwave or don't trust them.

Whisk the sugar and egg yolks together until light and fluffy.
Whisk the egg whites until stiff.
Add the melted butter and chocolate
To the egg yolks and sugar.
Mix well
Then add the hazelnuts.
Lastly add the egg whites to do this, get a metal spoon and add one big spoon of egg whites to the mixture and mix around until fully incorporated. This will loosen the mixture and make it easy to add the rest of egg white without knocking out all the air in the whisked eggs whites. Fold in the rest of the egg whites gradually and slowly.
Finally add the mixture to the greased and lined cake tin.
Cook until firm but not too dark.
Leave the cake to cool before cutting
These brownies are extra special with nutella spread on top.