SWEETER with friends

Hazelnut and chocolate trifle

The simple but oh-so-amazing flourless chocolate cake in this recipe has been transformed into something perfect for a crowd. Grab your spoon and dig in!

Serves about 12 • Ready in 1 hr 30 mins, plus cooling and assembling

for the cake:

225g roughly chopped dark chocolate
1 tsp instant coffee dissolved in
80ml boiling water
7 eggs, separated
230g caster sugar

for the trifle:

500g hulled and quartered strawberries
2 tbsp caster sugar (for strawberries)
80ml Frangelico (or other hazelnut liqueur)
750ml thickened (whipping) cream
1 tbsp caster sugar (for cream)
2 tsp vanilla bean paste
1 tbsp unsweetened Dutch cocoa powder

for the hazelnut brittle:

200g roasted hazelnuts
200g liquid glucose
250g white granulated sugar

you will need:

a wide glass dish or vase, approximately 3ltr in volume

1 Preheat the oven to 170°C/Gas 3. Line the base and sides of a 38x26cm shallow rectangular tin. Toss the strawberries with the caster sugar and Frangelico in a bowl then set aside to macerate. To make the cake, melt the chocolate with the coffee and water in a heatproof bowl over a saucepan of simmering water, stirring to combine until melted and smooth. Cool slightly.

Using an electric mixer, whisk the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with the caster sugar until thick and