Servings: 8

For the cake: subheading: For the cake:
6 separated eggs 6 separated eggs
1 pinch of salt 1 pinch of salt
125 grams unsalted butter 125 grams unsalted butter
1 large jar of nutella (400 grams) 1 large jar of nutella (400 grams)
1 tablespoon rum 1 tablespoon rum
100 grams ground hazelnuts 100 grams ground hazelnuts
100 grams melted dark chocolate 100 grams melted dark chocolate
 
For the frosting: subheading: For the frosting:
100 grams peeled hazelnuts 100 grams peeled hazelnuts
124 ml double cream 124 ml double cream
1 tablespoon rum 1 tablespoon rum
125 grams dark chocolate 125 grams dark chocolate

Preheat the oven to 180ºC.
Take a large bowl and whisk the egg whites with salt until stiff but not dry.
In another bowl, beat the butter with Nutella and then add the rum, egg yolks and ground hazelnuts.
Fold in the cool and melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
Pour into a 23cm/9inch round greased and lined springform tin and cook for 40 minutes and then let it cool on a rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts become golden-brown in parts. Shake the pan so they have the same color on both sides. Move them in a plate and let cool.
In a saucepan add the cream, rum and chopped chocolate and heat gently.
When the chocolate is melted, take the pan off the heat and whisk until it has the right consistency to frost the top of the cake.
Remove the cooled cake carefully and leave it on the base
Frost the top with the chocolate frosting and dot thickly with the toasted hazelnuts