2 oz Whole hazelnuts (1), roasted
-- and chopped
4 oz Caster sugar
4 oz Butter
5    Eggs, separated
4 oz Chocolate, grated (use the
-- best-quality chocolate
-- you can find !!)
4 oz Whole hazelnuts (2), roasted
-- ground finely but still
-- crunchy

DECORATION
1/3 qt Double cream, lightly
— whipped

Butter a bowl and line with the roasted and chopped nuts (1). Mix caster
sugar and butter, add egg yolks slowly. Add grated chocolate and ground
nuts (2). Beat egg whites until stiff and gently fold into mixture. Turn
into the lined bowl. Cover with a double layer of greaseproof paper with a
folded pleat down the centre and tie firmly with string. A double strip of
kitchen foil laid under the bowl and projecting up the sides will make
lifting it out easier. Place bowl in a large saucepan 3/4 full of water and
steam for 2 hours. Carefully turn out on to a serving plate. Just before
serving, pour over some of the lightly whipped cream. Serve the remaining
cream separately.