Put a sheet of baking parchment between the sides and base of the springform pan.
Spread the nuts out on a cookie sheet and toast in a hot oven at 200°C for 12-15 minutes.
Then put on a tea towel and rub off the skin.
Grind the nuts finely in a food processor. Separate the eggs.
Beat the egg whites with 100 g sugar until they form stiff peaks.
Beat the egg yolks with the rest of the sugar until creamy.
Add the butter a few small pieces at a time and beat until the mixture is very thick and creamy.
Mix the nuts with the cocoa powder, fold into the egg yolk mixture, then fold in the beaten egg whites.
Turn the batter into the prepared springform pan and bake in a preheated oven at 180°C for 45-50 minutes (test to see if it is done by inserting a needle).
When done take the cake out of the oven and let cool slightly before releasing from the springform pan.
Then release from the pan and let cool completely. Serve dusted generously with confectioners' sugar.
Wine Pairing: Moscato d’Asti