Ingredients
200g block dark cooking chocolate, chopped
125g unsalted butter, chopped
4 eggs, at room temperature, separated
1⁄2 cup caster sugar
1 cup hazelnut meal
Raspberries, halved strawberries and icing sugar mixture, to decorate
Double cream, to serve
1⁄4 cup White Choc Melts (50g)
Method
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Invert base of a 20cm springform pan (base measuring 18cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
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Place chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Cool completely.
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Beat yolks and sugar in a small bowl of an electric mixer until pale and creamy. Add to chocolate mixture with hazelnut meal. Fold gently to combine.
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Beat egg whites in same clean bowl of electric mixer until soft peaks form. Fold into chocolate mixture in two batches until just combined. Pour into prepared pan.
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Cook in a moderately slow oven (160C) for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Cool completely in pan. To make hearts, line a tray with baking paper. Melt chocolate in a heatproof bowl, sitting over a saucepan of simmering water, stirring until smooth. Pour onto prepared tray. Quickly spread to about 1⁄2cm thickness. Stand at room temperature until set. Using a 41⁄2cm heart-shaped cutter, cut out shapes. Gently lift off paper with a palette knife.
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Decorate cake with berries, chocolate hearts and sifted icing sugar. Serve with cream.
