Torta della Nocciola and dell cioccolato

Ingredients for 1 servings:

• 300 g hazelnuts, roasted
• 75 g cocoa powder
• 5 eggs, separated
• 200 g sugar
• 100 g butter, melted
• 1 pinch of salt
• Powdered sugar and cocoa for dusting

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

super chocolatey nut cake – without flour –

Grease a springform pan and preheat the oven to 175°C. Grind the nuts and mix with the cocoa. Beat the egg yolks with 125g of sugar until creamy. Add the melted butter, whisking continuously. Beat the egg whites with a pinch of salt until stiff peaks form, then add the sugar and continue beating until the mixture is stiff again. Stir the nuts and chocolate into the egg yolk mixture. Carefully fold in the beaten egg whites. Fill the pan with the batter and bake in the preheated oven for approx. 30 minutes. Remove from the oven and let cool on a wire rack. Place the cake on a cake plate, remove the pan, and dust decoratively with powdered sugar and cocoa.