Ground Hazelnut & Chocolate Chips (gluten-free)

– separate the yolks from the egg whites;

– put the yolks into a bowl together with the sugar and whisk till you get a smooth cream;

– meanwhile, in a separate bowl, whisk the egg whites with the pinch of salt till stiff;

– add the remaining ingredients to the yolks cream and mix well;

– gradually and gently fold in the egg whites;

– grease a baking tray of 22cm diameter and pour the cake mixture onto it;

– bake in static oven at 175 degrees for about 35 minutes (after 30 minutes, take a knife with the thinnest blade; then insert the blade into the center of the cake and if the knife comes out clean, the cake is done)