Torta caprese

Ingredients

• 170g hazelnut meal
• 170g unsalted butter, plus extra for greasing
• 170g 70% cocoa dark chocolate
• 170g light brown sugar
• Sea salt
• 4 eggs, separated
• 1½ tbsp marsala, or amaretto or rum (optional)

To serve

• Icing sugar, or cocoa powder
• Morello cherries in syrup, or fresh raspberries or strawberries
• Whipped cream, or mascarpone or creme fraiche

Directions

1. Heat the oven to 180°C (160°C fan)and grease and line a 20cm round springform cake tin with baking paper.
2. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally to incorporate – make sure the heat isn’t too high and the water isn’t touching the bowl, or the chocolate might burn.
3. Off the heat, stir in the ground hazelnuts, sugar and two pinches of salt. Leave the batter to cool slightly, then whisk in the egg yolks and booze, if using.
4. In a second bowl, whip the egg whites to soft peaks, then fold them through the chocolate batter in three instalments. Pour into the lined cake tin and smooth the top with a spatula or palette knife. Bake for 40 minutes, then remove and leave to cool at room temperature. This cake benefits from an overnight rest; I like to chill it overnight before turning it out and slicing.
5. To serve, heat slices of the cake in at 160°C fan for a few minutes, so they warm through and become gooey. Traditionally, icing sugar is sifted on top, but I prefer to use good-quality cocoa powder. Serve with Amarena cherries and whipped cream or creme fraiche on the side.