Ingredients

• 6 large eggs (separated)
• 1 pinch of salt
• 125 grams soft unsalted butter
• 400 grams nutella (1 large jar)
• 1 tablespoon rum
• 100 grams ground hazelnuts
• 100 grams dark chocolate (melted)
• 50 grams self-raising flour
• For the ganache: 150g dark chocolate and 150g double cream
• For the topping: 8 little Smarties tubs

Preheat the oven to 180ºC/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the rum, egg yolks, ground hazelnuts and flour. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.

Prepare the ganache while the cake is cooling down. Heat slowly the double cream in a pan and add the chocolate chopped into squares to melt. Once melted, turn the heat off and mix the cream and chocolate well to have a shiny homogenous ganache. Let it cool until thick. Turn the cake upside down to have the smooth side on top, then pour the ganache over the cake and spread it evenly with a palette knife.

Arrange the smarties the way you like and eat with friends and family!