Ingredients:
For the Batter:
9 eggs, separated
pinch of salt
9 tbsp sugar
200g ground, roasted, hazelnuts
100g ground almonds
1 tsp breadcrumbs
1 tsp plain flour
For the Cream:
300g butter
300g caster sugar
300g dark chocolate (at least 75% cocoa solids)
4 eggs
2 tsp instant coffee
Method:
Combine the egg whites and a pinch of salt in a clean, dry, bowl and whisk until stiff. Meanwhile whisk the egg yolks until pale and creamy then add the ground, roasted, hazelnuts, the ground almonds and the breadcrumbs and flour. Mix thoroughly to combine then carefully fold in the beaten egg whites.
Turn the batter into a 26cm springform cake tin that's been greased and floured. Level the surface with a spatula then transfer to an oven pre-heated to 200°C bake for 10 minutes then reduce the temperature to 170°C and bake for a further 50 minutes, or until the top is golden and a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Using a very sharp bread knife carefully slice the cake into 4 same-sized rings cutting in half first then cutting each cake half in half again.
Now cream together the butter and sugar until light and fluffy. Beat the eggs together then add to the butter and sugar mix a little at a time and beat thoroughly after each addition until completely combined. Melt the chocolate carefully in a bain-marie (double boiler) or microwave and fold into the butter mix.
To assemble the cake, place the bottom later on a serving plate or cake stand and sprinkle 1/3 of the coffee on top. Spread just under 1/4 of the cream mix on top then add the next layer. Sprinkle this with coffee and again spread just under 1/4 of the cream mix on top. Repeat the layering process until all the layers have been assembled.
Finally, spread the top and sides of the cake with the cream mixture. Chill in the refrigerator for at least 30 minutes. This is traditionally served as a desserts, but also makes an excellent tea-time cake.
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