Adapted from a recipe in the charming Medici Society edition of
Whisk the egg yolks with the sugar until light and foamy. Fold in the ground hazelnuts, chopped chocolate and spices. Whisk the egg whites until fairly stiff and fold into the mixture using a balloon whisk or a large metal spoon. Turn the mixture into the prepared cake tin and smooth level.
Bake in the preheated oven until the cake is springy in the centre and a wooden skewer comes out