1.   Preheat the oven to 175 C or 350 F

2.   Line a 15 cm or 6 inch spring form pan with parchment (bottom and sides). Take a long sheet of aluminum foil, fold in half and then wrap tightly on the exterior of the spring form pan to create a water seal for the pan. You will also need a shallow wide pan that the will have room for the spring form pan and a surrounding water bath (about 1/4 of the way up the side of the spring form pan)

3.   Make the Chocolate Truffle recipe: Place a small pot with about 2.5 cm or 1 inch of water over medium heat. Bring water to a simmer and reduce heat to low

4.   In a medium bowl (which will fit over the small pot of boiling water) add all the chocolate truffle ingredients. Place bowl over the pot with lightly simmering water. Stir as the ingredients melt and combine. It may take several minutes for the mixture to come to a smooth creamy state. Test chocolate to ensure the sweetener has dissolved. Then remove from heat and set aside for a moment

5.   Using two separate mixing bowls, separate the egg yolks and whites

6.   When the chocolate has cooled, add one or two egg yolks at a time and stir into the chocolate before adding more egg yolks. Repeat until all the yolks have been added. Set aside

7.   Grind the blanched hazelnuts and blanched almonds to about the texture of ground almond meal. Add to chocolate egg mixture. Fold to combine

8.   Whip the egg whites until lightly frothy and then add the lemon juice (or sub with white vinegar) and whip at high speed to the firm peaks stage

9.   Add about a third of the whipped egg whites to the chocolate mixture. Stir briskly to combine. Then add about half of the remaining egg whites to the chocolate mixture bowl and fold gently to combine. Scrape the bottom to ensure all the ingredients have been combined. Repeat, gently fold in the rest of the whipped egg whites

10.   Pour batter into the parchment lined spring form pan. Place the pan into the water bath and bake in the middle position of the oven for 40 minutes. Test with a toothpick at about 1/3 in from the rim and remove from oven when done. NOTE: if toothpick is not clean bake for 5-minute intervals until toothpick is clean

11.   Remove the spring form pan from the water bath pot. Place on cooling rack and let cake cool for 20 minutes in the pan before removing the sides and parchment. Cool to room temperature. Refrigerate overnight to allow cake to set

12.   Before serving, sprinkle with a light dusting of powdered confectionery sweetener on top of the cake. OPTIONAL: decorate with raspberries, blueberries and mint leaves. Enjoy!