200 g semisweet chocolate, chopped
200 g hazelnuts, toasted
6 eggs, separated
150 g light brown sugar
200 g butter, softened
2 tbsp. rum
75 g all-purpose flour
25 g whole wheat pastry flour
½ tsp. cardamom, ground
Preheat oven to 340 F. Line a sandwich loaf pan with parchment paper or grease well.
In a food processor, grind 150 g/5.3 oz of the hazelnuts together with part of the flour (this prevents ground hazelnuts from clogging). Coarsely chop rest of the hazelnuts.
In a bowl, cream together butter and sugar, add egg yolks and rum, and beat until foamy. In a second bowl, mix ground and chopped nuts, flour, chopped chocolate and cardamom. Add to egg mixture and mix until blended.
Whisk egg whites until stiff, and fold them into dough. Pour dough into prepared pan, and bake for about 60 – 70 minutes, or until needle comes out clean (except for chocolate).
Let cool cake completely before serving, it tastes better 1 day after it’s baked!