Ingredients: 225 g black cooking chocolate, 175 g soft butter-diced, 50 g of dark chocolate, 150 gr roughly ground hazelnut, 225 g white or brown sugar, 110 g plain flour (or omit), 6 eggs (yolks and egg white separated), meringue rougly chopped
1 Preheat the oven (200c/400f).
2 Break the chocolate into pieces and melt it in a bain marie with the butter (place a bowl over a pan of simmering water and heat gently until the chocolate and the butter have melted).
3 In a separate bowl, mix the sugar, the 6 yolks and the flour.
4 Add the chocolate mixture and hazelnut, stir well
5 Beat the egg whites until stiff and peaks form.
6 Fold half of the egg whites into the chocolate mixture gently , then the other half. You can now insert the meringue crumbles on the top of the mixture before baking in the oven.
7 Bake in the oven for 46/50 minutes until firm on top with a slight wobble in the centre.
8 Test that the edges are cooked using a knife. Push into the edge of the cake and it should come out clean.
9 Doing the same thing to the centre should leave some mixture on the knife.
10 This is when the cake is molten. The cake will firm as it cools completely.
Optional: You can add two tablespoons of liquid cafe in the mixture.