Ingredients:

70g Cocoa Powder
160ml Hot water
300g Dark eating chocolate melted
300g Butter melted
590g Brown Sugar firmly packed
200g Hazel nuts finely ground
8 Eggs Separated
40g Cocoa (extra)

Method

• Preheat the oven to 180 degrees.
• Grease a deep, brownie tin and line with baking paper.
• Blend the cocoa powder with the water in a large bowl until smooth.
• Stir in the melted chocolate, butter, sugar finely ground hazelnuts and egg yolks.
• Beat egg whites in a small bowl until soft peak stage.
• Fold into the chocolate mixture in two batches.
• Pour mixture into prepared brownie tin and bake for one hour.
• Stand cake for 15 minutes. Turn onto wire rack, top side up to cool.
• Dust with extra cocoa powder.