Chocolate hazelnut cake
Chocolate hazelnut cake
This cake has become a bit of an obsession. Not only because it contains chocolate but because I have been working in right & consistency for a long time. I am now finally happy having finally found the right amounts and measurements.
Ingredients
4 eggs
200 grams 70% chocolate
150 grams butter*
400 grams of hazelnut flour (blend preferably roasted & shelled hazelnuts in a blender. blend till you end up with a flour)
pinch of salt
2-3 tbsp sugar**
optional - 1 dl walnuts
*You could replace this with coconut oil - but then use between 80-100 grams. I have not tried it myself but it's worth the try if you don’t want to use butter. Although I cannot promise the same final result as with butter.
**I use palm sugar because it contains more nutrients than regular cane sugar.
Chocolate hazelnut cake
Instructions
Pre-heat your oven to 180 degrees Celsius.
Melt the sugar & chocolate over a bain-marie (place a metal bowl over a pan filled with water. The water should not touch the bowl, you dont need a lot of water)
Whisk the eggs and sugar till fluffy
Add the somewhat cooled off butter & chocolate
Add the hazelnut flour, mix.
Finally add the walnuts
Grease a cake form and then pour the cake mix into it
Place in the middle of the oven for 35-40 min. The cake should be solid around the edges and still soft in the middle.
Allow the cake to cool and sit for at least 1 hour. If it's cold outside then put it out. Preferably you have the patience, once it's cooled enough to place it in the fridge then let it sit over night. That will only improve it's taste. I myself never have that patience. Luckily it's a bit cake and it's very rich so you will have plenty over to both place in the fridge & have a slice out of the over.
Serve with some coconut yoghurt / greek yoghurt / creme fraiche to help soften the glucose spike.
