Chocolate cake with caramelized hazelnuts

Preheat the oven to 170 ºC.

Grease the spring form with butter.

Put the almonds in the food processor and grind.

Melt the butter on low heat in a saucepan.

Finely chop the chocolate.

Remove the pan from the heat and add the chocolate. Stir through, let alone so that the chocolate melts.

Meanwhile, spread the hazelnuts over a baking sheet and roast them for approx. 12 minutes in the oven. Spoon halfway.

Take out of the oven and put them on a plate. Leave the oven on.

Split the eggs, put the proteins in a fat-free bowl and store the yolks. Beat the egg white until it shines and forms peaks.

Beat the egg yolks with the caster sugar with a mixer in 10 minutes to an airy mixture.

Fold the chocolate mixture and the almonds through the egg yolk mixture. Then spread the protein in parts.

Spoon the batter into the spring form and bake for about 30 minutes in the middle of the oven.

Remove from the oven and allow to cool to room temperature in 1 hour on a rack.

Meanwhile, put the sugar with the water in a thick-bottomed pan.

Bring to a boil over medium heat. Cook on a low heat for 3 minutes. without stirring. Add the hazelnuts.

Stir with a wooden spoon until the caramel becomes hard. This takes about 15 minutes. Pour into a baking sheet covered with parchment paper and allow to cool.

Remove the spring form and brush the top and side of the cake with Nutella.

Garnish with the caramelised hazelnuts.