The great thing about this cake is that it WILL crack or sink in the middle but all is not lost as you can decorate the middle with fresh berries or grated chocolate..even fresh flowers work.
1/3 cup unsweetened cocoa powder
1/3 cup hot water
5 ozs dark eating chocolate or semi sweet chocolate chips, melted
1 1/3 cups firmly packed light brown sugar
5 ozs melted unsalted butter
1 cup ground toasted hazelnuts
4 large eggs separated
1 tbsp unsweetened cocoa powder or powdered sugar or fresh berries for decoration
Preheat oven 350F
Grease a deep 8 inch round cake pan and line base and sides with parchment paper
In a large mixing bowl, blend the cocoa in the hot waster until smooth then add the chocolate, butter, sugar, mix well to dissolve the sugar and add the egg yolks & nuts, beating well.
Mix well to incorporate everything.
In another very clean and grease free bowl, whisk the egg whites until stiff peaks form.
Fold this into the chocolate mixture in 2 or 3 batches.
Pour this into the cake pan and bake 1hour on a cookie sheet.
Remove from oven and stand cake in pan for further 15-20 mins.
Turn out, top side up into a cooling wire and cool.
Serve on platter/plate dusted with cocoa or powdered sugar or berries & etc.
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