Chocolate meringue cake (wheat free)

Preheat oven to 180 &degC.
Grease a 22 cm springform cake tin and line the base with baking peper.
Toast the hazelnuts in the oven until the skins burst.
Rub the nuts in a dishcloth to remove the skins.
Cool and chop coarsely.
Cream the butter and brown sugar together until light and fluffy.
Add the egg yolks one by one, beating well after each addition.
Add the melted chocolate in a thin stream while beating.
Add the vanilla essence.
Whisk the 6 egg whites in a clean bowl until stiff peaks form.
Add the salt.
Stir a third of the egg whites into the chocolate mixture and lightly fold in the rest until just blended.
Turn the mixture into the prepared tin and bake for 35 minutes.
Meanwhile prepare the meringue.
Combine the hazelnuts and cornflour and set aside.
Beat the 4 egg whites until frothy, then add the castor sugar a little at a time and beat until stiff peaks form.
Sprinkle the cream of tartar over the egg whites and beat in.
Fold in the hazelnut mixture.
Remove the cake from the oven, lightly spread the meringue on top and return the cake to the oven.
Continue baking until the meringue is pale brown and crisp, about 25 to 30 minutes.
Leave to cool for 10 minutes, insert a knife between the cake and the tin and loosen the sides of the cake before removing it from the tin.
Hint: Use ground almonds instead of the hazelnuts and strong black coffee and a little brandy instead of the vanilla essence. The cake can also be served without the meringue topping.