Ingredients

• 4 eggs (at room temperature and separated)
• 1/2 cup Castor sugar
• 2/3 cup ground hazelnuts
• 1/2 cup chocolate hazelnut spread
• 1/2 cup icing sugar, sifted
• 1/2 cup SR flour
• 150g butter, softened
• Unsweetened cocoa powder to dust

Method

• Preheat oven 180C
• Lightly grease a 20cm shallow square cake tin and line with baking paper.
• Beat egg whites in a bowl using electric beaters until soft peaks form.
• Gradually add sugar, beating until thick and glossy.
• Beat yolks into mixture one at a time.
• Sift flour over mixtue, add hazelnuts and fold in with metal spoon.
• Melt 20g butter with 2 tbslspn water ina small bowl, then fold into sponge mixture.
• Pour mixture into prepared tin and bake for 25 minutes or until cooked.
• Leave in tin for 5 minutes then turn out.
• Cut the sponge in half horizontally through the centre.
• Beat hazelnut spread and remainig butter using electric beaters until creamy.
• Beat in icing sugar., gradually add 3 tspn boiling water and beat until smooth.
• Dust with the cocoa powder, then cut into squares.

Wendy Eves.