Chocolate Cake with Hazelnut Meringue

In a stand mixer, beat the butter and hazelnuts until smooth

Add the yolks one at a time, beating well after each addition

Beat in the melted chocolate and vanilla extract rapidly

Set aside

In another mixing bowl, beat the egg whites with salt for 2 minutes or until soft peaks form

Add 1/3 of the beaten egg whites to the chocolate mixture and mix well

Add the remaining egg white, beating from bottom to top to leave the mixture light

Pour into a 23cm diameter cake pan, lined with greased paper and dusted with flour

Bake in a moderate oven (180°C) for 25 minutes or until a toothpick inserted into the center comes out clean

Prepare the meringue

In a bowl, mix together the hazelnuts, chocolate, and cornstarch

Set aside

Beat the egg whites in a stand mixer with cream tartar until stiff peaks form

Add the confectioner's sugar gradually, beating for 8 minutes or until stiff peaks form

Fold into the chocolate mixture and spread over the warm cake

Return to the oven for an additional 25 minutes or until the meringue is firm and lightly browned

Let cool for 10 minutes before removing from the pan and serving

Garnish with fresh strawberries and mint leaves and serve.