Super Light Chocolate Hazelnut Cake

Directions

1. Preheat the oven to 160 degrees Celsius.
2. Break the chocolate up into pieces and add them to a saucepan with the milk. Melt over very low heat. Off the heat, add the egg yolks, hazelnut puree, flour, and marmalade. Mix.
3. Whisk the egg whites until stiff peaks form and gently fold them into the batter.
4. Pour the crushed hazelnuts into an octagonal, 18-centimeter-wide silicone cake pan. Pour the batter oven the hazelnuts and sprinkle with more hazelnuts. Bake for about 18 minutes.
5. Let it cool and then refrigerate. Serve well-chilled.