125 gms plain flour, sifted 8 eggs 250 gms castor sugar 90 gms cocoa, sifted
Whisk the eggs and sugar in a bowl set over simmering water until the mixture is thick, pale and fluffy. Fold in the sifted flour and cocoa. Butter and flour an oblong baking tin (say 10 by 10 by 25 cm). Pour in the cake batter and bake on the centre shelf in a preheated 190°C. oven for 20 - 25 minutes. Turn out onto a rack to cool.
200 gms unsalted butter 3 tablespoons castor sugar 125 gms crushed hazelnuts 600 ml cream 185 gms cooking chocolate, melted over hot water
Beat the butter until it is soft. Add the chocolate, castor sugar and cream. Beat until the mixture is thick. Fold in the hazelnuts.
350 gms dark chocolate 1 teaspoon vegetable oil
Melt the chocolate with the oil in a bowl set over hot water.
To assemble the cake, cut the sponge in half lengthwise and slice each half lengthwise again (making four layers). Place one layer on a board, and cover with one third of the chocolate butter cream. Repeat twice more with the remaining cake layers and the cream and finish with a layer of cake. Spread all over with chocolate glaze and leave it to set. Cut into slices to serve.