CHOCOLATE HAZELNUT CAKE

225g/8oz caster sugar

230g/8oz dark chocolate, finely grated

200g/7oz ground hazelnuts

100g/3¼oz unsalted butter, melted and at room temperature

1 teaspoon baking powder

zest of 1 orange

cocoa powder for dusting

1. Pre-heat oven to gas mark 4/180°C/170°C fan/375°F. Line a 24cm/10in deep cake tin with baking parchment.
2. Whisk the eggs and sugar together in a basin set over a pan of hot water until mixture is light and fluffy and leaves a thick ribbon trail.
3. Put grated chocolate and hazelnuts into a bowl and add the melted butter, baking powder and orange zest. Combine well.
4. Gently fold in the whisked eggs and sugar to the chocolate mix until just incorporated. Spoon carefully into the prepared tin. Bake on the middle shelf of pre-heated oven for 20 mins, then scrunch up some baking parchment and hold under running tap, squeeze out and place on top of cake.
5. Continue baking for further 20-25 mins or until cake pulls away from tin and top springs back  when lightly pressed.
6. When cake is done, stand tin on wire cooling rack for 15-20 mins. Turn cake out and cool. Dust with cocoa powder and serve.