Method

• 1.
  Preheat the oven to 180°C. Grease a 25cm springform cake pan with butter.
• 2.
  Rub roasted hazelnuts in a clean tea towel to remove skins, then coarsely grind nuts in a food processor.
• 3.
  Melt the chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until melted and smooth. Cool slightly.

• 4.
  Using electric beaters, beat the butter and sugar with a pinch of salt until thick and pale. Add the cooled chocolate and mix well until smooth and combined.
• 5.
  Beat in the eggs, 1 at a time, beating well after each addition, until combined. Fold in the ground hazelnuts.
• 6.
  Pour the mixture into the prepared cake pan. Bake for 40-50 minutes until the top is firm to touch and a skewer inserted into the centre comes out clean.
• 7.
  Turn off the oven, open the door and leave cake to rest in the oven for a further 30 minutes, then transfer to a wire rack to cool completely.
• 8.
  Dust with cocoa powder, slice into wedges and serve with fresh berries.