No.8 dark chocolate pairs beautifully with the cardamom and hazelnut notes.

Ruth Hinks, UK World Chocolate Master

1. Preheat the oven to 170°C.
2. In a plastic bowl, melt together the No. 8 dark chocolate and butter in the microwave.
3. Whisk together the sugar and egg yolks, until pale and creamy.
4. In a separate bowl, whisk the egg whites until stiff peaks form.
5. Fold the chocolate mixture into the egg yolk mix, and add the hazelnuts and cardamom.
6. Take half the whisked egg whites, and fold in using a metal spoon. Add the remaining half, and combine.
7. Fold in the chopped dried apricots, and pour into a 9” cake ring lined with greaseproof paper.
8. Bake for 50-60 minutes.
9. Once cool, sprinkle with cocoa powder, and serve with vanilla whipped cream.

Store in an air-tight container in fridge for up to 3 days.