Preheat the oven to 180°C and grease and line the base of a 20 cm cake tin.

Make the ground hazelnuts by blitzing them in a food processor. If you like you can toast them lightly beforehand which adds another dimension to the flavour of this cake.

Melt chocolate and butter in a heatproof bowl over simmering water. Choose a largish bowl so there will be room to add the other ingredients. One at a time, mix in the sugar, ground hazelnuts and egg yolks. In another clean bowl whisk the egg whites until firm peaks form. Fold them into the chocolate mixture.

Scrape mixture into cake tin and bake for 45-50 minutes or until firm to touch in the middle. Cool completely then cut into 8 slices or use a small scone cutter to cut 8 circles. Lightly dust the pieces of cake with icing sugar then arrange them on serving plates with the cream, raspberries and coulis.