Preheat the oven to 177 degrees Celsius. Grease a pan with butter and sprinkle a tablespoon of cocoa.
In a food processor, combine the hazelnuts with a tablespoon of sugar. Melt the chocolate with the remaining butter.
Put the chocolate mixture in a large bowl, add the sour cream, ground hazelnuts, egg yolks, vanilla extract, cinnamon, 5 tablespoons of sugar, and 2 tablespoons of cocoa. Stir until well combined.
Beat the egg whites and salt until fluffy. Add the remaining two tablespoons of sugar. Add a quarter of this mixture to the chocolate mixture to soften it, and then add the rest of the egg whites.
Bake for 30 minutes or until it puffs up.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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