Instructions: Heat oven to 350 degrees. Butter an 8-inch springform pan. Dust with granulated sugar, tapping out excess. Set aside. Sift together hazelnut flour and cocoa powder; set aside.

In a small saucepan, combine butter and orange zest over medium-low heat. Melt butter. Remove from heat, and cool in saucepan.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. With machine running, add granulated sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Gradually add hazelnut mixture, gently but thoroughly folding it into egg whites with a rubber spatula until fully combined.

Mix about a 1/2 cup of hazelnut meringue into melted butter. Fold butter mixture into remaining meringue. Fold in chopped chocolate.

Pour batter into prepared pan, and smooth top. Bake until firm to the touch, about 50 minutes. Transfer to a wire rack to cool for 10 minutes. Release springform pan, and allow cake to cool completely. Dust top with confectioners sugar just before serving.

This recipe yields 1 eight-inch round cake.

Yield: 1 cake

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