Put butter, chocolate & sugar into heatproof bowl over pan of simmering water. Let then melt, whisking occasionally. Remove the bowl from heat &let cool.
In separate bowl beat egg yolks lightly to break them up. Pour into the cooled chocolate mixture, whisking as you go. Stir in the hazelnut meal.
Beat egg whites & salt in another bowl until softly peaky. Stir 1/3 of egg whites into chocolate mixture to lighten, then fold remaining egg whits in, in 2 more batches. Don't over mix at this stage.
Scrape batterinto prepared tin & into the oven for about 35 mins or until it springs back when you touch it. Cool in the tin before turning out.
No icing needed - just dust with icing sugar or cocoa.
In separate bowl beat egg yolks lightly to break them up. Pour into the cooled chocolate mixture, whisking as you go. Stir in the hazelnut meal.
Beat egg whites & salt in another bowl until softly peaky. Stir 1/3 of egg whites into chocolate mixture to lighten, then fold remaining egg whits in, in 2 more batches. Don't over mix at this stage.
Scrape batterinto prepared tin & into the oven for about 35 mins or until it springs back when you touch it. Cool in the tin before turning out.
No icing needed - just dust with icing sugar or cocoa.
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