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.
This cake was lovely and light. very easy to make. It tasted great. - 02 Mar 2010
One of the best. The tea and sugar give it a great bittersweet quality. - 16 Jan 2015
Oooh. This was fantastic. It's great to have for breakfast with coffee or tea and is quite filling. Doesn't need frosting or anything of the sort but this isn't a sweet birthday cake! I was a bit nervous that it'd be too sweet when I measured out the sugar but once the batter was ready and it already smelled heavenly I knew this would be good. I used Ghirardelli's cocoa powder and plain old black tea. Didn't have that much hazelnuts at home so I used half walnuts half hazelnuts. The results were a delicious and moist coffee cake. I'll have to learn this recipe by heart. - 12 Nov 2006 (Review from Allrecipes US | Canada)