4 large egg whites
Pinch of salt
175 g caster sugar
50 g toasted hazelnuts, finely chopped
25 g cornflour
1 tsp white vinegar
250 g cream
3 tbsps Nutella spread
20 g dark chocolate, melted
Whole toasted hazelnuts

Preheat the oven to 130ºC. Lightly oil two 20-cm sandwich cake tins and line the bases with non-stick baking paper. Whisk the egg whites and salt until foamy, then whisk in half the sugar, a tablespoon at a time, until the mixture stands in stiff, glossy peaks. Mix the remaining sugar, chopped nuts andcornflour together, then gradually fold them into the meringue together with the vinegar.

Divide the mixture between the tins and bake for about 50 minutes until the tops are firm to the touch. Turn the cakes out on to a wire rack covered with a clean tea towel, peel off the paper and allow to cool.

Whip half the cream until thick, then add the Nutella and whip until it stands in soft peaks.

Put one cake on to a serving dish, gently spread it with the Nutella mixture, put the second cake on top and drizzle with melted chocolate. Whip the rest of the cream, pipe rosettes around the edge and top with the whole nuts. Chill until ready to serve.