Nutty Sponge Cake with Truffle Ganache

For Sponge:
5 eggs
6-7 tbsp sugar
100 g hazelnuts,roasted & crushed roughly
5 tbsp cornflour( you can use here just white flour as well)

ca half cup of strong coffee for moisten the cake later.

Whisk egg yolks with 3 tbsp of sugar until pale yellow.
In a separate bowl whisk the egg whites with pinch of salt until fluffy,then gradually add the rest of the sugar,whisking until completely stiff & holds shape well.
Add few tbsp of egg whites to the egg yolks,mix & stir in the corn flour & crushed hazelnuts.Now add the rest of the egg whites & stir gently.
Bake in the 23cm(9 inch) spring form cake tin,lined with baking paper at 200C for 20-25 min or until ready.Check with toothpick,if it comes out clean,its ready.
Cool in the cake tin at first under the clean towel,then turn onto the wire rack to cool completely.

Truffle Ganache:
300 g dark chocolate,chopped
100 g butter
250 ml fresh cream or double
50 g ground almonds
2 tbsp amaretto liqueur or drop of almond essence

Heat the cream & butter until just starts to boil.
Take off the heat & mix in the chopped chocolate until all melted & smooth.
Add the ground almonds,cool completely.
Add liqueur or essence.

Split the cake in half horizontally.
Moisten the both sides with cold strong coffee.
Spread the truffle ganache between the layers.
Also cover the cake with ganache.
Before serving sprinkle with cocoa powder.