70g cocoa Powder
160ml hot water
300g dark eating chocolate, melted
300g butter, melted
590g brown sugar, firmly packed
200g hazel nuts, finely ground
8 eggs, separated
40g cocoa powder (extra)
Preheat the oven to 180C°.
Grease a deep brownie tin and line with baking paper.
Blend the cocoa powder with the water in a large bowl until smooth.
Stir in the melted chocolate, butter, sugar, finely ground hazelnuts and egg yolks.
Beat egg whites in a small bowl until soft peak stage.
Fold into the chocolate mixture in two batches.
Pour mixture into prepared brownie tin and bake for one hour.
Stand cake for 15 minutes. Turn onto wire rack, top side up to cool.
Dust with extra cocoa powder.