Recipe for Italian Hazelnut Cake

Ingredients of Recipe for Italian Hazelnut Cake
225g/8oz bag blanched or unblanched
hazelnuts
5 eggs
175g/6oz caster sugar
100g/4oz butter, melted
1 tsp vanilla extract

Method of Recipe for Italian Hazelnut Cake
1. Heat oven to 180°C/fan 160°C/gas 4. Butter and line the base of a 20cm/8” round deep cake tin. Finely chop the hazelnuts in the food processor.
2. Separate the eggs then using the whisk, whisk the egg whites until stiff then transfer to another bowl.
3. Tip the sugar onto the yolks in the mixer bowl and using the k beater whisk for about 3 minutes on speed 3-4 until the mixture leaves a trail on the surface when the whisk blades are lifted.
4. Gradually whisk in the butter, then fold in the hazelnuts and vanilla.
5. Fold the egg whites into the cake mixture in four equal batches, using a metal spoon. Pour into the prepared tin and bake for 50-60 minutes until cake feels firm and bounces back when pressed in the centre. Cool in tin
for 10 minutes, then turn out, peel off the paper and cool.
6. Serve with whipped cream and warm chocolate sauce. For the sauce, warm 142ml/1/4 pint tub double cream until just boiling, take off the heat and stir 100g/4oz dark chocolate pieces, to make a smooth glossy sauce. To serve, drizzle the sauce over the cream.