Ingredients

Serves 8-10

Butter, for greasing
Flour, for dusting
225g chocolate
225g blanched almond
75ml brandy
2 tbsp espresso
1 tsp ground cinnamon
30ml milk
225g caster sugar
5 eggs, separated
225g hazelnuts, toasted, skinned and coarsely chopped

Raspberries for serving

Yoghurt Chantilly:
Combine equal quantities of soft whipped cream and yoghurt sweetened with a little sugar and vanilla.
I prefer to use Barambah Organic yoghurt.

Method

Preheat oven to 160°C.

Grease a medium sized spring-form tin with butter then dust with flour. Knock out excess and discard.

Pulse chocolate and almonds to achieve the texture of coarse breadcrumbs. Add brandy, espresso, cinnamon, milk and half of the caster sugar. Add egg yolks one at a time beating in well each time then add hazelnuts.

Whisk whites to stiff peak then spoon in sugar and whisk until shiny.

Cut into the mix gently. Pour into tin and bake for 1 hour or until a skewer comes out clean.

Serve with raspberries and yoghurt chantilly.