 | | | Preheat oven to 160°C (320°F).
Put the hazelnuts in a clean frying pan and roast them
over gentle heat until they are just starting to take
a bit of colour, but do not burn them. Put them in
a clean tea towel, fold the towel over and with your
hand rub the nuts backward and forward; this movement
will remove the skin.
Put the nuts in a food processor and pulse until they
are finely ground but not too fine.
Put the chocolate in a saucepan over hot water, and
without stirring let it melt.
Remove from heat and cool slightly.
Using an electric beater, beat the soft butter with the
sugar, adding the pinch of salt. When mix is light and
fluffy, add the melted chocolate, blending well.
Then add one one egg at a time, until all are well
incorporated. Now fold in the crushed hazelnuts
with a spatula.
Pour the mixture into a buttered cake tin, 28 cm (11 in)
in diameter, and bake in preheated oven for about
40 minutes, or until a skewer inserted in the cake comes
out clean. Open the oven door and turn off the heat,
leaving the cake in for another 30 minutes.
Serves about 10
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