|Caster sugar||1⁄2 Cup (8 tbs)|
|Ground hazelnuts||6 Ounce (1 Slightly Heaped Cup)|
|Melted butter||2 Tablespoon|
|Plain flour||1⁄2 Cup (8 tbs)|
|Chocolate butter cream||1 Tablespoon|
|Apricot jam||1⁄2 Cup (8 tbs)|
|Toasted hazelnuts||1⁄2 Cup (8 tbs)|
Set oven temperature to moderate 180C (350F). Line the base of a 20cm spring form tin with greaseproof paper. Butter the tin and paper and sprinkle with a teaspoonful of the castor sugar. Separate eggs, beat yolks with sugar until thick and pale. Stir in ground hazelnuts, melted butter and honey, sift flour over and mix well. Beat egg whites until they hold soft peaks and fold into the egg yolk mixture. Turn into the prepared tin and bake in moderate oven for 35-40 minutes or until a fine skewer inserted in the centre comes out clean. Remove sides of tin, lift cake on to a rack and cool, then split into two and fill with about half the chocolate butter cream. Heat apricot jam with 2 tablespoons of water in a small saucepan, stirring until dissolved. Rub the mixture through a wire sieve then return it to the saucepan and boil gently until the glaze is clear and drops heavily from the spoon. Pour on to the top of the cake and spread to the edges. Allow to cool and set. Fill remaining butter cream into bag fitted with a star tube, pipe rosettes round the cake and top each with a whole toasted hazelnut (prepared by baking in a slow oven until skins are brittle, then rubbing skins off in a cloth).
CHOCOLATE BUTTER CREAM: Cream 2 egg yolks with xk cup castor sugar until pale. Dissolve 1/4cup additional castor sugar in 1/2cup milk, bring it to the boil and stir into the yolks. Return this mixture to the saucepan and stir on very low heat until it thickens and coats the back of the spoon. Cool completely, then cream 250g butter until soft and beat butter and 125g chocolate gradually into the custard.