8 egg yolks
180g caster sugar
8 egg whites
Preheat the oven to 165 degrees C. Grease and flour a 23cm springform cake tin.
Beat egg whites until stiff.
In a separate large bowl beat the egg yolks with the sugar until pale yellow in colour. Mix in the ground hazelnut mixture.
Gently fold 1/3 of the egg whites into the yolk mixture then add the remaining whites and fold in until no streaks remain. Pour into the springform cake tin. Bake in preheated oven for approx 45 minutes or until top of cake springs back when lightly tapped. Cool on wire rack.
Icing: Melt dark chocolate with a small amount of Nuttelex margarine and spread over the top, allow time to set.
Alternatively, make a chocolate butter cream and use as a filling and icing.
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