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This incredible cake is gluten-free because it’s made from ground hazelnuts instead of wheat flour. It’s rich, nutty, chocolatey – and absolutely irresistible.

Serves 8

100g (3½oz) butter, plus extra for greasing

175g (6oz) dark chocolate (55–62% cocoa solids), roughly chopped

90g (3¼oz) honey

4 eggs, separated

100g (3½oz) hazelnuts, with skins

salt

For the chocolate honey glaze

100g (3½oz) dark chocolate (55–62% cocoa solids), roughly chopped

150g (5½oz) butter, cut into cubes

50g (1¾oz) honey

For the decoration

2 tbsp toasted hazelnuts, coarsely chopped

1 generous tsp honey

two 18cm (7in) sandwich tins

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment. Put the chocolate and butter in a heatproof bowl over a saucepan of water, making sure the base of the bowl doesn’t touch the water. Put over a medium heat and bring the water to the boil, then immediately remove the pan from the heat. Leave the mixture to melt slowly, stirring regularly.

2. Once melted (and the mixture is not hot), stir in the honey. Beat the egg yolks into the chocolate mixture.

3. Put the hazelnuts in a food processor and whizz until still a bit gritty. Add to the chocolate mixture. Put the egg whites into a clean, grease-free bowl, add a pinch of salt and whisk with an electric beater until they form stiff peaks, or use a food processor.

4. Fold the egg whites into the chocolate mixture in two halves, then divide between the two prepared tins and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tins on a wire rack for 5 minutes. Run a knife around the edge and remove the cakes from the tins. Leave to cool on a wire rack, then remove the paper.

5. Meanwhile, make the glaze. Put the chocolate in a heatproof bowl over a saucepan of water, as before. Put over a medium heat and bring the water to the boil, then immediately remove the pan from the heat. Leave the chocolate to melt slowly, stirring regularly. Once melted, add the butter, a few pieces at a time, until it has all been mixed in and melted. Stir in the honey and place the bowl with the glaze in the fridge, stirring every 5–10 minutes and scraping down the sides of the bowl.

6. When the glaze has thickened, put one of the cakes upside down on a cake stand or plate. (You can use a plate turned upside down, which is quite convenient for icing the sides of the cake.)

7. Put some of the glaze on the top of the cake on the plate to cover it. Put the second cake on the first and then tip all the remaining glaze on top and, using a palette knife, spread it to cover the sides and top of the cake. To decorate the cake, scatter the toasted hazelnuts over the top and drizzle with the teaspoon of honey. Serve.

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