Chocolate Ginger and Hazelnut Torte

Instructions

1. Preheat oven to 190 degrees Celsius.

2. Line a 9 inch round springform pan with parchment paper.

3. Melt chocolate and butter together in microwave, in 30 second intervals, stirring inbetween. Add ground hazelnuts and marmalade. Stir and allow to cool.

4. Beat egg yolks and sugar together with mixer until soft yellow and mousse-like consistency.

5. Whip egg whites until stiff peaks are formed.

6. Add egg yolk and sugar mixture to the chocolate/butter/nut and marmalade mixture. Stir until well incorporated.

7. Now add the egg whites, in 3 stages, very carefully. Fold the egg whites in carefully in order not to knock the air out of the batter.

8. Pour the batter into the prepared cake pan.