A 9-inch round cake pan
Line the bottom of the cake pan with parchment paper.
Put the hazelnuts, chocolate, and lemon and orange zests in a food processor fitted with the metal blade. Finely grind the mixture using on-off pulses. Set aside.
Combine the egg yolks and
Put the egg whites in a separate bowl of an electric mixer. With the clean whisk attachment, whip on medium speed until frothy. Increase to high speed and whip the whites until soft peaks form. Continuing to whip, add the remaining cup sugar, and whip the whites until stiff.
Fold one-half of the egg whites into the batter. When they are almost completely incorporated, fold in the remaining egg whites. Pour the batter into the prepared pan.
Cool the cake and then unmold it.
Serve the cake with caramel or hazelnut ice cream and orange custard sauce.
© 1993 Emily Luchetti. All rights reserved.