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Heat the oven to 180C (160C fan)/350F/gas mark 4 and line a 24 cm cake tin with parchment.
Working in food processor, pulse the hazelnuts until they form a rough flour, then add the chopped chocolate and pulse again until you have a sandy mixture.
Beat together the butter and sugar until soft and light, then beat in the egg yolks one by one, before stirring in the chocolate and optional flour.
Whisk the egg whites until they form stiff peaks, then fold into the mixture.
Scrape the lot into the prepared tin and bake for 40 minutes, or until the cake is more or less firm but with a gentle wobble at the centre.
It will be delicate, so allow the cake to cool in the tin for a while, before carefully turning out on to a cooling rack and dusting with icing sugar.