Bundt Cake

Preheat the oven to 180 °C.

Butter and flour the bundt tin.

Combine the chocolate and butter in a small saucepan over a low heat. Stir until it has melted and set aside to cool slightly.

Place the egg yolks and sugar into the bowl of a cake mixer and beat until thick and creamy. Add the chocolate mixture and beat to combine. Add the ground hazelnuts and beat to combine. Place the egg whites into a bowl and beat with an electric beater until soft peaks form. Using a metal spoon, stir one-third of the egg white into the chocolate mixture.

Gently fold the remaining egg white through the chocolate mixture. Pour the mixture into the prepared tin.

Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 30 minutes and then turn out on to a wire rack to cool.

Dark Chocolate Ganache

Melt the chocolate in the top of a double boiler and add the cream. Stir from the middle to incorporate all of the cream.

Pour the ganache over the cooled cake and sprinkle with a little course salt and a dusting of gold dust.