Flourless dark chocolate cake

Method

1. Preheat the oven to 150°C (300°F). Grease a 23 cm (9 inch) spring-form cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.
2. Put the chocolate and butter in a large stainless steel bowl and set it over a saucepan of simmering water. Stir occasionally until melted. Remove from the heat and add the sesame seeds, hazelnut meal and egg yolks. Stir to combine, then set aside.
3. Put the egg whites and sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk to stiff peaks, then use a large spoon to gently fold in one-third of the chocolate mixture at a time, ensuring each batch is combined before adding the next. Pour the mixture into the prepared cake tin.
4. Bake for 55–60 minutes, or until set. Cool in the tin for 5 minutes, before turning out onto a wire rack to cool.