Chocolate Cake with Caramelized Hazelnuts

Preheat your oven to 340°F (170°C). Grease a 9-inch (23 cm) springform pan with butter and dust it with flour.

Melt the butter in a saucepan, remove from heat, and add the chocolate. Stir until the chocolate is completely melted. Set aside to cool.

Separate the egg yolks from the whites. Whip the yolks with the brown sugar until pale and fluffy (8-10 minutes). Whip the egg whites until stiff peaks form, 4-5 minutes.

Add the almond flour to the chocolate mixture and fold in the whipped yolks. Mix well, then gently fold in the whipped egg whites. Pour the batter into the pan and bake for 30-35 minutes. The center of the cake will still be slightly soft, which is normal. Remove from the oven and let it cool for an hour.

Melt the sugar in a skillet, add the hazelnuts, and cook while stirring for 2-3 minutes. Transfer to a baking sheet and let cool.

For the ganache, pour 100 ml of heavy cream into a saucepan and bring to a boil. Remove from heat and add the chocolate. Stir until the chocolate melts. Whip the remaining cream until fluffy. Fold it into the chocolate mixture and refrigerate for 30 minutes.