Chocolate and hazelnut Bundt cake

Hazelnut and chocolate Bundt cake – what could it possibly taste like? Of course… Nutella! It’s moist, soft, wonderfully fragrant and absolutely delicious with the chocolate glaze. What more could you want? I should warn you, though – it’s seriously addictive…

Ingredients for the chocolate and hazelnut Bundt cake:

• 100 g dark chocolate
• 4 large eggs, separated
• 100 g caster sugar
• 65 g plain flour
• 1½ tsp baking powder
• 100 g ground hazelnuts
• 1 tsp cocoa
• 100 g butter
• a pinch of salt

All ingredients should be at room temperature.

Melt the butter in a small saucepan and leave to cool. Grate the chocolate using the finest side of a box grater.

Separate the eggs and whisk the egg whites with a pinch of salt until stiff. Towards the end of whisking, gradually add the sugar, one tablespoon at a time, continuing to whisk. Add the egg yolks and whisk briefly, just until combined. Sift the flour, baking powder and cocoa directly into the egg mixture. Add the ground hazelnuts and grated chocolate and gently fold together with a spatula, just until combined. Finally, add the melted butter and gently fold through.

Transfer the batter to a loaf tin or Bundt tin and smooth the top. Bake at 175°C for about 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Pour the slightly thickened chocolate glaze over the cooled cake and decorate as desired.

Ingredients for the chocolate glaze:

• 80 ml double cream
• 80 g dark chocolate (about 50% cocoa)

Heat the double cream in a small saucepan. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until the chocolate has melted and the glaze is smooth. Leave to thicken slightly.

Enjoy!