Annie Bell's Chocolate Chequer Cake

Indulge in a delightful treat that beautifully combines the rich flavors of chocolate and the nutty essence of hazelnuts. This cake, with its airy texture and creamy chocolate topping, is not just a dessert but a playful masterpiece that invites creativity with its charming chequerboard design. Perfect for any occasion, it promises to be a showstopper that will leave your guests enchanted and eager for a second slice.

1. 1

   Preheat the oven to 180C/160C fan/350F/gas 4.

2. 2

   Butter a 22cm square cake tin (or a brownie tin), line the base with baking paper and butter this too.

3. 3

   Grind the hazelnuts as finely as possible, preferably in an electric coffee grinder.

4. 4

   Separate the eggs.

5. 5

   Whisk the egg whites in a large bowl until stiff.

6. 6

   Whisk the yolks and sugar in another large bowl until creamy and blended.

7. 7

   Fold the egg whites into the yolk and sugar mixture in two goes.

8. 8

   Fold in the ground hazelnuts, again half at a time.

9. 9

   Sift in the baking powder.

10. 10

    Pour the mixture into the prepared tin, give it a tap to bring up any large bubbles.

11. 11

    Bake for 30-35 minutes until golden and springy in the middle and shrinking from the sides.

12. 12

    Run a knife around the edge, leave to cool for 5 minutes.

13. 13

    Turn out by placing a wire rack on top of the cake and inverting the tin.

14. 14

    Leave to cool base upwards with the paper on.

15. 15

    Break up the chocolate and gently melt in a bowl set over a pan containing a little simmering water, then leave to cool to room temperature.

16. 16

    Bring the butter up to room temperature.

17. 17

    Whisk the butter in a bowl for several minutes using a handheld electric whisk until moussey and almost white.

18. 18

    Whisk the custard into the butter a couple of tbsp at a time, whisking well with each addition.

19. 19

    Whisk in the melted chocolate until you have a smooth, light moussey cream.

20. 20

    Peel the paper off the cake and place it base up on a serving plate or board.

21. 21

    Spread the chocolate cream over the top and sides using a palette knife.

22. 22

    Arrange the chocolate squares in a chequerboard pattern on top, leaving a little space between them.

23. 23

    Cover and chill for several hours.

24. 24

    Remove the cake from the fridge 15-30 minutes before serving.