Chocolate Hazelnut Cake

Directions

Set rack in middle of oven; preheat oven to 350℉ (180℃).

Grease a 10-inch round pan, 2 inches deep, and line bottom with round of parchment or waxed paper.

Place chocolate in small bowl over hot water to melt, stirring occasionally.

Beat butter with ⅓ cup sugar until soft and light.

Beat in melted chocolate. Beat in egg yolks, one at a time.

Combine hazelnuts, bread crumbs and cinnamon and stir in.

Whip egg whites until very soft peaks form.

Beat in remaining ⅓ cup sugar in slow stream; whip until firm peaks form.

Stir ¼ of whites into batter. Fold in rest with rubber spatula.

Pour batter into prepared pan. Bake about 45 minutes or until well risen and firm in center.

Invert cake onto rack; let cool for a few minutes.

Lift off pan and let cake cool completely.

For advance preparation, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month.