Hazelnut Cake

350g hazelnut meal
6 eggs
5/8 cup caster sugar

Beat egg yolks with sugar until pale yellow.  Mix in ground hazlenuts.
In a separate bowl, beat egg whites until stiff.   Quickly fold 1/3 of the egg whites into the yolk mixure, then add the remaining whites and fold in until no streaks remain.
Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 mins or until top of cake springs back when lightly tapped.

Chocolate Buttercream Icing
250g icing sugar sifted
125g butter at room temperature
100g melted chocolate
Cream butter and melted chocolate together and gradually mix in icing sugar. If too stiff add a drop of milk.