Instructions: 250G semisweet cooking chocolate (mix of dark 70% cocoa solids and plain) broken into pieces

Using an electric whisk beat the eggs until frothy.

Gradually add the sugar and continue whisking until the mixture is white and holds its shape. Fold in the flour ground nuts and vanilla essence.

Divide the mixture between two buttered 18cm loosebottomed tins baselined with greaseproof paper (for a smaller cake use half the quantity of the mixture in two 10cm to 12cm tins).

Bake in a 180C/350F/ Gas Mark 4 oven for 35 to 40 minutes or until firm to the touch.

Leave to cool on a rack.

Remove the greaseproof paper and then using a bread knife slice the sugary crust off the top of each and discard (or eat).

Slice each sponge into three rounds

To make the filling: beat the egg with the sugar then beat in the mascarpone.

Whip the cream until it forms soft peaks then fold into the mascarpone mixture.

Mix the coffee with the coffee liqueur.

Place the bottom slice of one sponge on a serving plate saving the bottom slice of the other for the final layer.

Sprinkle with some liqueur coffee (avoid the edges) then cover with a thick layer of the mascarpone cream.

Cover with another layer of sponge liqueur and cream and repeat the process until all the sponge is used up.

Use the reserved base slice as your top layer place it bottomup and leave unsprinkled. Refrigerate.

To make the chocolate coating:
Heat the cream in a pan until it bubbles at the edges.

Remove from the heat add the chocolate and stir until amalgamated.

Beat the mixture until smooth and glossy. Leave to cool beating occasionally.

Leave to thicken slightly it has to be spreadable without being too runny.

Then using a palette knife swirl it generously over the sides and top of the cake.

Take care not to damage the sides as cake crumbs will enter the coating and spoil the effect.

Top with a few nuts.

Keep in a cool place (preferably not the fridge).

The flavour of hazelnuts is heightened when they are roasted. Roast the she nuts for 10 minutes in a moderate oven. Save a few to Put on top of the cake place the rest in a tea towel and rub to remove the skins. Grind to crumbs in a processor.To keep your plate clean while icing lay four narrow strips of greaseproof paper under the cake; these can be pulled out once you have finished.

Makes 1 large or 2 small cakes

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