Gently brush a little milk over the surface of the pastry and dust lightly with icing sugar.
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Dust lightly with sifted icing sugar and serve drizzled with warm chocolate sauce.
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Scatter with the hazelnuts and dust lightly with cocoa.
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Grease two 20cm springform cake tins with a little butter, line the bases with greaseproof paper, then dust lightly with flour.
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Dust lightly with cocoa powder and scatter the chopped hazelnuts over the top.
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