John Whaite made a delicious gluten-free chocolate and hazelnut heart cake for Valentines Day on today’s Episode of Lorraine.

Ingredients: 200g dark chocolate, roughly chopped, 300g blanched hazelnuts, 150g dark muscovado sugar, 150g golden caster sugar and 6 eggs, separated.

For the ganache: 250g dark chocolate, 220ml double cream, 30g salted butter, softened and good quality cocoa powder, to sieve.