Chocolate Black Tea Cake

Preheat the oven to 350 degrees F. Grease and flour a 9-inch bundt pan.

Combine the egg yolks, butter, and sugar in a large mixing bowl. Beat on low speed with an electric mixer until combined, then increase the speed to medium and beat until light and fluffy.

With the mixer running, gradually add the black tea and mix until fully incorporated.

In another bowl, combine the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts, stirring until everything is well mixed. Fold the nut mixture into the butter mixture, mixing until just incorporated.

In a large, clean metal bowl, whip the egg whites with clean beaters until stiff peaks form. Fold the egg whites into the cake batter.

Pour the batter into the prepared Bundt pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then, invert the pan onto a wire rack and remove the cake. Let cool completely.

Frost, drizzle with a glaze, or dust with powdered sugar before serving.