Hazelnut and white-chocolate truffles

Process the cake in a food processor until fine crumbs form.

Place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth. Add the melted chocolate and Frangelico to the cake crumbs and process until well combined. Stir in the chopped hazelnut.

Line a tray with non-stick baking paper. Roll 2 teaspoonfuls of cake mixture into a ball. Place on the prepared tray. Repeat with remaining cake mixture. Place in the fridge for 30 minutes or until firm.

Roll the truffles into balls, then roll in hazelnut meal to coat.