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| 3 Tasse | Hazelnuts; shelled |
| 1 Tasse | Raw sugar |
| 1 Esslöffel | cocoa powder unsweetened |
| 7 x ca. 30 g | butter unsalted |
| 4 | eggs separated |
| 3/4 Tasse | flour |
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1. Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add 1 tablespoon of sugar and the cocoa and chop again.
2. Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes. Add the egg yolks, still beating. Mix the flour with the hazelnuts, then fold them into the sugar mixture. Beat the egg whites to stiff peaks in a separate bowl. Fold the egg whites into the sugar mixture.
3. Place in a buttered and floured 12 inch cake pan (we used a Bunt cake pan). Bake for 1 hour at 350F.
4. Allow to cool before turning out.
5. Serve with whipped cream.
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