Serves 12
INGREDIENTS
- 150g butter, cubed
- 200g 70% dark chocolate, broken into pieces
- 140g (2/3 cup) firmly packed brown sugar
- 5 eggs
- 1 tsp natural vanilla extract
- 200g (2 cups) hazelnut meal
- ½ tsp gluten-free baking powder
- ½ tsp maca root powder, to dust
METHOD
- Preheat oven to 180°C/160°C fan forced. Grease the base of a 20cm spring form pan and line with baking paper.
- Gently melt the butter and chocolate, stirring occasionally, until just melted and smooth. Set aside.
- Whisk the sugar, eggs and vanilla in a large bowl until combined. Add the melted chocolate mixture and whisk until combined. Add the hazelnut meal and baking powder and stir until just combined.
- Pour the mixture into the prepared pan. Bake for 45 minutes or until just cooked (the cake will appear soft in the centre). Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with maca powder before serving, if you like.
Approx. per serve: 1540kJ | fat total 30g | saturated fat 12g | fibre 2g | protein 6g | carbs 20g
