For the hazelnut cake:

1. Preheat the oven to 320°F (160°C) and line an 8 or 9-inch (20-23 cm) non-stick springform cake pan, ideally with removable bottom, with parchment paper. Set aside.
2. Mix together the hazelnut meal, all-purpose flour and sugar in a large mixing bowl. Add the melted butter and stir until combined.
3. In a separate medium bowl, beat egg whites until stiff peaks form. Add one or two Tablespoons to the hazelnut mixture, then gently fold in the remaining egg whites in two or three additions.
4. Transfer to the prepared cake pan, and bake for 20-25 minutes, or until slightly golden on top and baked through.
5. Let the cake cool down for 5 minutes in the pan, then transfer to a cooling rack and let cool completely at room temperature. Using a free printable egg template, cut the cake into a large egg shape.

For the chocolate ganaches:

1. Place the chocolate chips in a medium bowl, and melt in the microwave, stirring every 30 seconds, until chocolate is completely melted, smooth and glossy.
2. Place the cream in a glass measuring jar, and heat in the microwave until very hot and almost boiling. Slowly pour the cream over the melted chocolate chips, whisking well between each addition, until smooth and combined.
3. Proceed the exact same way for the white chocolate ganache.
4. Cover both ganaches with plastic wrap, making contact, and place in the refrigerator for 5 hours or ideally overnight. To speed up this process, you can place for 1 hour in the freezer and 1 hour in the refrigerator, until ganaches are very cold (but not frozen!).
5. Using an electric hand mixer, beat both ganaches separately into a whipped ganache, soft and fluffy.
6. Transfer each ganache to a piping bag (one equipped with an open star piping tip and the other one with a drop flower tip), and pipe onto the cake. Decorate with small chocolate Easter eggs, and enjoy!