Fudgy chocolate & hazelnut cake

Method

• Step 1
  Preheat oven to 160°C. Grease a 23cm square cake pan, then line base and sides with baking paper, extending paper beyond rim. Place apricots in a bowl, pour over 60ml (1/4 cup) boiling water, then set aside. Process nuts and cocoa in a food processor until finely ground.
• Step 2
  Place chocolate and butter in a large heatproof bowl over a saucepan of gently simmering water and stir until melted and combined. Cool for 5 minutes.
• Step 3
  Meanwhile, using an electric mixer, whisk egg yolks and 110g (1/2 cup) sugar until very thick and pale.
• Step 4
  Fold egg yolk mixture into chocolate mixture with sour cream, then stir in hazelnut mixture. In a clean bowl, whisk egg whites to soft peaks. Gradually add remaining 110g (1/2 cup) sugar and whisk to almost stiff peaks. Fold into chocolate mixture, in 2 batches, until just combined.
• Step 5
  Pour batter into pan, then level with a spoon. Dollop over spoonfuls of ricotta in rows. Drain apricots, then scatter over the top. Bake for 45 minutes or until puffed and a skewer inserted into centre comes out with a few moist crumbs attached. Cool cake completely in pan.
• Step 6
  Lift out using baking paper. Cut into pieces. Dust with extra cocoa to serve.