Rich Chocolate Mousse Cake

4 egg whites
110 g sugar
140 g hazelnuts, finely ground
2 tbsp unsweetened cocoa powder
250 g dark semi or bittersweet chocolate (60-70%)
4 egg yolks
70 g sugar
¼ cup + 1 cup whipping cream

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added. Mix with finely ground hazelnuts and cocoa powder.

Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Cool the cake.

Melt finely chopped dark chocolate over hot water. Beat the egg yolks with 2 oz sugar until white.

Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.

Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream. Transfer to the cake tin, and place in the refrigerator for several hours.