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300g signature range milk or dark chocolate Buttons

125g unsalted butter, chopped

2 teaspoons canilla essence

6 eggs, seperated

half cup of caster sugar

200g hazel meal (place hazelnuts in a food processor to make meal)

1 tablespoon caster sugar, extra.

1. preheat oven to 180 C. grease a 24cm round springform cake pan with butter and line base with baking paper.

2.place signature range milk or dark chocolate buttons in a saucepan with butter and vanilla. smooth. Remove from heat and cool for 5 minutes

3.Beat egg yolks and first measure of sugar together with electric beater until mixture is pale, thick and creamy. gradually add chocolate mixture, beating on low speed until just combined. Stir in hazel meal and set aside.

4. In a large clean bowl and with clean beaters, beat egg whites until soft peaks form. Add extra sugar and beat for 1 minute. Add a large spoonful of the egg white to chocolate mixture and fold through until well combined. Add remaining egg white and fold through gently.

5. Transfer mixture to prepared pan, smoothing top. Bake for 45 minutes until cooked when tested with skewer. center should be moist not sticky. Cool in tin for 5 mintues. Undo pan and transfer cake to a wire rack to cool. Cake can be served plain, with ganache icing or hot fudge sauce, or simple dusted with cocoa or icing sugar.