Flourless chocolate and hazelnut cake recipe

Preheat the oven to 180C/Gas 4.
Prepare a 26cm cake tin by greasing it with a little oil and lining with baking parchment.
Roast the hazelnuts in the oven for about 10 minutes, or until they are dark brown.
Allow them to cool and then put them on the bottom half of a clean tea towel on a work surface.
Fold over the other half of the tea towel and rub vigorously to remove the skins.
Put the skinned nuts in a food processor and blitz until they have the consistency of breadcrumbs.
Melt the chocolate by placing it in a glass bowl and slowly heating the bowl over gently boiling water.
Fold the hazelnuts through the chocolate.
Put the butter and sugars in a bowl and use an electric whisk to make them pale and fluffy.
Start adding the eggs two at a time, whilst whisking, alternating with spoonfuls of the chocolate and hazelnut mixture.
Scrape the whole mixture into your prepared tin and put into the preheated oven.
Check the cake after 1 hour.
The top of the cake should be set and a skewer put into the centre will come out still wet but not too raw (the cake settles down and sets inside as it cools).
Whilst it is still warm, pierce the cake many times over the top with the skewer and sprinkle over the Frangelico.
Allow the cake to cool completely in the tin.
Fold the double cream into the mascarpone until smooth.
Cut the cake just before you want to eat it and serve with a generous spoonful of mascarpone cream.