Work the yolk with the sugar until they become white and frothy.

Add in bit by bit the melted butter, the flour, the baking powder, the milk, the toasted hazelnuts and the chocolate chip.

Now whip the egg whites and delicately add them to the rest of the mixture.

Pour the final mix in a baking tin, previously buttered, and dusted with sugar and then cook the cake for approximately 30 mins at 180˚.

When the cake has cooled down, dust over the icing sugar. It is well paired with ice-cream or custard.