About this recipe:A light and delicate chocolate cake made by adding stiff egg whites just before baking. If you can, it's best to make this the day before you plan to eat it.
4 eggs, separated
325g caster sugar
250ml brewed tea, cold
250g plain flour
1 1/2 tablespoons baking powder
5 tablespoons dried breadcrumbs
5 tablespoons best quality cocoa powder
120g chopped hazelnuts
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm cake tin.
In a large bowl, beat the egg yolks, butter and caster sugar together until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, breadcrumbs, cocoa powder and hazelnuts; lightly fold into the tea mixture.
In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea mixture. Turn the cake mixture into the prepared tin.
Bake for 60 to 70 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. Cool cake in the tin for at least 20 minutes before turning out onto a wire rack to cool completely.