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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