Start by adding the sultanas in a small bowl. Mix in with cherry syrup and set aside for a minimum of 2 hours. The longer you leave it the better.
preheat your oven to 160C.
Toast the hazelnuts in a pan till golden brown and the nutty aroma comes through. Take out 20g grams of the roasted nibbed hazelnut and blend to powder. Mix the blended nibbed hazelnut powder with flour and cocoa powder and set aside.
In a food mixer beat the soft unsalted butter and sugar together until light and fluffy. In the meantime put a small pan of water on to boil, place a small dish on top of it with chocolate and let it melt over simmering water making sure not to get any steam get on contact with the chocolate other wise the chocolate will split.
Once your butter and sugar has turned light in colour saperate the egg yolks from the white and start adding the egg yolks one by one while mixing until you get smooth paste. Remove the melted Chocolate from the heat and start slowly pouring it on top of the egg yolk and butter mixture, making sure to continuously mix, preventing the eggs from cooking while adding hot molten chocolate. This process is very crucial to make sure you take your time and don’t add all the chocolate at once. At this stage you should get a light mousse consistency.
Add in the dry ingredients and fold in then whisk the egg whites into almost stiff and white in colour or cloud consistency. Carefully fold the egg whites in then introduce another 50 g of the roasted hazelnuts, as well as the drained sultanas.
Scrape the mixture into a lined cake, tin and scatter remaining hazelnuts and the rosemary sugar, bake in the oven for one hour until lightly firm on top move from the oven and let it rest for 20 minutes before serving. Enjoy.
