Zuccotto

Preheat the oven to 150º (soft)

Prepare the crust: Butter a 25cm diameter mold and line with parchment paper

In a large bowl, whisk eggs lightly

Add 6 tablespoons all-purpose flour, gradually, and increase speed until the mixture triples in volume and maintains its shape when lifted by the whisk

Separately, beat egg whites until stiff with salt, forming soft peaks

Add remaining flour and whisk until stiff, forming firm peaks

Fold delicate mix of egg whites into yolks with a spatula

Sift over top powdered sugar and cornstarch, and mix again

Place the mixture in the mold and bake for 30 minutes or until the cake is cooked through

Remove from oven (do not turn off) and loosen the edges of the cake

Invert the cake onto a wire rack - invert and let cool

Prepare the filling: Spread hazelnuts on a baking sheet and roast in the oven for 20-30 minutes or until the skin breaks

Transfer to a plate and let cool slightly, then rub with fingers to loosen skin

Chop into small pieces and set aside

When cooled well, add 60g chopped chocolate and reserve

In a saucepan, heat 1 1/4 cups heavy cream over low heat until warm

Add all-purpose flour and whisk until smooth

Set aside to cool in room temperature

Refrigerate until firm

Combine remaining cream with confectioner's sugar and whisk until stiff, forming firm peaks

Wrap and refrigerate for 4-5 hours or until filling is firm

Remove from freezer and let sit at room temperature for 1 hour

To assemble, place a layer of cake on a plate, followed by a layer of filling, then repeat process until all ingredients are used

Finish with a layer of filling and dust with confectioner's sugar and cocoa powder

Slice into small pieces

335 calories per serving