Chocolate Hazelnut Cake

6 egg
250g caster sugar

1 tsp pure vanilla extract
50ml extra virgin olive oil
200g finely chopped hazelnuts
150g chopped dark chocolate
175g flour
whipped cream, for serving

Pre-heat the oven to 175c
Grease and line a 24cm diameter cake tin
Beat the eggs, sugar and vanilla extract until pale, thick and creamy
Stir in the olive oil, then stir in the hazelnuts, chocolate and flour
Remove from the oven and allow to cool slightly, then remove from the tin and allow to cool completely.
Serve in wedges with whipped cream
Pour into the tin and bake 30 minutes or until a skewer comes out clean