Flourless chocolate & hazelnut cake

Grease and line a 23cm springform cake tin with baking parchment. Preheat the oven to 180°C, gas mark 4. Put the chocolate and butter in a heatproof bowl and set over a pan of barely simmering water until melted. In the small bowl of a food processor, whizz 175g hazelnuts until fnely ground; set aside.

Cool the chocolate mixture for 5 minutes, then beat in the egg yolks with a balloon whisk. In a separate bowl, use electric beaters to whisk the egg whites to stiff peaks. Continue to whisk while slowly adding the sugar, until you get a thick, glossy meringue.

Gently stir the ground hazelnuts, almonds, amaretto and a pinch of salt into the chocolate mixture; beat in 1 large spoonful of meringue. Using a metal spoon, carefully fold in the remaining meringue. Spoon into the prepared tin; bake for 35-40 minutes, until risen with a little wobble in the middle. (Do not test with a skewer.) Transfer, in the tin, to a wire rack; set aside to cool completely. It will sink a little in the middle.

Just before serving, whisk the cream and amaretto to soft peaks. Dust the top of the cake with cocoa, then dollop over the cream. Dust with cocoa again, scatter over the remaining 25g nuts and serve at once.