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Chocolate Hazelnut Cake Recipe (Gluten Free Dessert)

by Matthew Ballenden

Ingredients:

35g Cacao powder
80ml Hot Water
150g Dark Eating Chocolate, melted
150g Butter, melted
295g Brown Sugar, firmly packed
100g Hazelnuts, finely ground
4 Organic Eggs, separated
20g Cacao powder (extra)

Method:

Preheat the oven to 180 degrees. Grease a deep, 20cm, round cake tin and line with baking paper. Blend the cacao powder with the water in a large bowl until smooth. Stir in the melted chocolate, butter, sugar, finely ground hazelnuts and egg yolks. Beat the egg whites in a small bowl until soft peak stage. Fold into chocolate mixture in two batches. Pour mixture into prepared cake tin and bake for one hour. Stand cake for 15 minutes. Turn onto wire rack, top side up, to cool. Dust with extra cacao powder. Serve with cream or ice cream and fresh gooseberries.

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