With its rich chocolate flavour and subtle nutty texture, this moist cake is a family favourite. In Piedmont, Italy, a version known as torta gianduia is often baked with a sheet of whole roasted hazelnuts on top. Our take is unapologetically rustic — a simple, generous kind of decadence, done the Bourke Street way.

METHOD

Preheat the oven to 150°C (300°F). Grease a 23 cm (9 inch) spring-form cake tin and line the base and sides with baking paper, allowing it to extend about 2.5 cm (1 inch) above the rim.

Place the chocolate and butter in a large heatproof stainless steel bowl set over a saucepan of gently simmering water. Stir occasionally until melted and smooth. Remove from the heat, then add the sesame seeds, hazelnut meal and egg yolks. Stir until combined and set aside.

In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites and sugar until stiff peaks form. Using a large spoon, gently fold the chocolate mixture into the egg whites, one-third at a time, ensuring each addition is fully incorporated before adding the next.

Pour the mixture into the prepared tin and smooth the top. Bake for 55–60 minutes, or until just set.

Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

note

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring back to room temperature before serving.