Set the oven 180C

Oil a deep 22 cm fluted tart tin

Line the tart tin base with baking paper

Roast hazelnut meal and whole hazel nuts separately until a light golden colour

Separate the eggs yolks and whites

Sieve the cocoa, add in the sugar, orange rind and orange juice.

Whip the egg yolks lightly and add to the hazelnut mix and mix through

In a clean bowl whip the egg white and add sugar in three stages and hip unitl medium peaks

Whip until medium peaks

Fold the egg whites through the hazelnut meal mix trying to ensure not to loose aeration

Pour in to the tin.Bake 20 -25 mins.

Boil the cream, milk and butter

Pour into the chocolate. Let it sit for 30 seconds and mix until smooth and combined

Set aside to cool

Combine the sugar, water, glucose over the stove.

Stir until the sugar is fully dissolved and starts to simmer

Simmer 2-3 mins brushing down the sides to stop the crystals forming with a pastry brush dipped in water

Once the sugar starts to boil stop stirring

Allow the caramel to become a light amber.

It will turn dark very Quickly so keep a close eye

Remove from the heat

Ensure the nuts are kept warm in the oven

Pour the caramel over the nuts and coat

Take two forks and pop the covered hazelnuts onto a silpat mat

Separate and let cool

Melt the chocolate either in a microwave or over a double boiler

Make a paper piping bag

Pipe 12 circles 2cm onto an acetate sheet

Dust with cocoa

Pop another acetate sheet over the top

Pop in the fridge to set

Once the cake is cool take out of the tin

Turn upside down. The base is the top

Spread an even layer of ganache over the top

Decorate with the caramelised hazelnuts and white chocolate circles