Hazelnut and Chocolate Cake Recipe

100 g/4 oz hazelnuts
175 g/6 oz caster (superfine) sugar
175 g/6 oz plain (all-purpose) flour
50 g/2 oz cocoa (unsweetened chocolate) powder
5 ml/1 tsp baking powder
A pinch of salt
2 eggs, lightly beaten
2 egg whites
175 ml/6 fl oz oil
60 ml/4 tbsp cold strong black coffee

Method:

Spread the hazelnuts in a baking tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until browned. Rub briskly in a tea towel (dish cloth) to remove the skins, then finely chop the nuts in a food processor with 15 ml/1 tbsp of the sugar. Mix the nuts with the flour, cocoa, baking powder and salt. Beat together the eggs and egg whites until frothy. Add in the remaining sugar a little at a time and continue to beat until pale. Gradually beat in the oil, then the coffee. Stir into the dry ingredients, then spoon into a greased and lined 25 cm/10 in loose-bottomed cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until springy to the touch.