50mlSomerset cider brandy or frangelico or just raid the drinks cabinetoptional
100gcaster sugar
100gsoft light brown sugar
1tspvanilla extract
300gdark chocolate
100gbutter
250gwhole hazelnutsblitzed
250gwalnut piecesblitzed
100gground almonds
10gcinnamon
50gcandied orange peelfinely chopped
½tspsalt
15gicing sugaror as much as you like
Instructions
Crack the eggs into a mixing bowl and beat furiously until foaming at the sides, then add both sugars bit by bit, along with the vanilla and the booze if you fancy adding that.
Melt the chocolate and butter together and once melted slowly add to the egg mixture while the mixer is still beating. Things should emulsify into a sea of glossy goodness.
Put the hazelnuts and walnut pieces in a food processor (don’t worry about the nut skins, a touch of bitterness brings balance). Whizz the machine on and off until the mixture becomes a gravelly texture (it doesn’t matter if some hazelnuts are still whole). If you don’t have a food processor, try smashing the nuts in a tea towel with a rolling pin.
Add the broken nuts to a large mixing bowl along with the ground almonds and cinnamon. If it’s not already diced into small pieces, cut the candied orange peel into little bits, then add to the bowl too, along with the salt.
Transfer the beaten egg and chocolate mixture to the mixing bowl and stir through the nuts so everything is coated and even. Pour all the mixture into your lined tray and bake for 30 minutes at 150C. Turn the oven down slightly if the cake is browning too quickly or cover with foil and bake for a further 5 or 10 minutes. Stick a knife in the middle of the cake and it should come out clean.
Leave to cool and transfer out of the tray. Dust generously with icing sugar and if you really want to, add some hideous decorations or a few holly leaves.