Serves: 12

Ingredients:

• 200g dark chocolate
  
• 150g Little Big Dairy salted butter
  
• 100g brown sugar
  
• 150g hazelnuts, ground (see note)
  
• 50g cocoa powder
  
• 1 tsp vanilla extract
  
• 5 eggs, separated into yolks and whites
  
• Pinch of salt
  
• 2 × 125g punnets raspberries
  
• Little Big Dairy double cream, to serve
  

Method: 

1. Preheat the oven to 150°C. Grease a 20cm cake tin and line it with baking paper.
2. Melt the chocolate and butter together in a heatproof bowl set over a pot of gently simmering water, stirring until smooth. Remove from the heat and set aside to cool slightly.
3. In a separate bowl, beat the egg yolks, brown sugar and vanilla until pale and creamy. Sift in the cocoa powder, then fold through the ground hazelnuts. Gently fold in the cooled chocolate mixture until just combined.
4. In a clean, large bowl, whisk the egg whites with a pinch of salt until firm peaks form. Working in two additions, gently fold the egg whites into the chocolate mixture, taking care to keep as much air in the batter as possible.
5. Pour half the mixture into the prepared tin, scatter over half the raspberries (reserving the rest for serving), then pour in the remaining batter and smooth the top. Bake for 45–50 minutes, or until the centre feels set when gently pressed. Allow the cake to cool completely in the tin.
6. Serve with the remaining fresh raspberries and a generous dollop of Little Big Dairy double cream.

Note: To prepare ground hazelnuts, blitz whole raw hazelnuts in a food processor or blender until they reach a fine, sandy texture. It’s fine if some pieces are a little larger — they’ll add lovely texture to the cake. You can substitute with pre-bought ground almonds, but the end result will be slightly smoother.