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Method:
To make the cake, grease and flour a 23
cm/9 in ring tin (pan). Sift together the cornflour and flour. Whisk
the egg whites until stiff with the cream of tartar. Whisk in half the
sugar and the vanilla essence. Whisk again until stiff. Add the
remaining sugar and whisk again until stiff and glossy. Gently fold in
the flour mixture with a metal spoon. Turn into the prepared tin and
smooth the surface. Bake in a preheated oven at 180°C/350°F/gas mark 4
for about 35 minutes until risen, golden and the cake springs back
when lightly pressed. Allow to cool slightly, then turn out on to a
wire rack and leave to cool completely.
To make the filling and topping, whip the cream until peaking. Spoon
half into a separate bowl and fold the chocolate spread into the
other. Gently whisk the yoghurt into the remaining cream with the
ground hazelnuts. Cut the cold cake into three equal layers. Place the
base layer on a serving plate and spread half the chocolate filling
over. Repeat the layers, finishing with the top layer of cake. Spread
the cream and yoghurt mixture all over the cake. Scrape a potato
peeler along the chocolate block to form chocolate curls and use to
decorate the cake with the toasted hazelnuts. Chill for at least 1
hour before serving.
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