- 375 g butter
- 375 g dark chocolate
- 9 free-range eggs, separated
- 300 g caster sugar
- 75 g cake flour, sifted
- 60 g hazelnuts, skinned and ground
- Salt a pinch
- 2 T icing sugar
- 1 cup cream
- 6 ripe guavas
- Maple syrup for drizzling
Preheat the oven to 180°C.
Melt the butter and chocolate in a bowl over a saucepan of barely simmering water until combined and silky. Remove from the heat and allow to cool.
Beat the egg yolks and caster sugar until pale and fluffy. Pour the melted chocolate into the egg mixture a little at a time and fold to combine. Add the flour and ground hazelnuts and mix well.
In a separate bowl, beat the egg whites with a little salt until they form stiff peaks, before gently folding into the chocolate mixture.
Pour the mixture into two greased 20 cm round cake tins and bake for 25 to 30 minutes, or until a skewer inserted comes out clean. Remove to cool.
When ready to serve, whip the cream with the icing sugar and spread generously on top of each layer of cake and sandwich together.
Top with wedges of sweet ripe guavas and a drizzle of maple syrup.