125 g butter
180 g dark chocolate
60 g cocoa powder
50 g flour
100 g sugar
100 g eggs
75 g hazelnuts, lightly roasted and peeled
Methodz
- Pre-heat your oven to 150°C.
- Line a cake tin with greaseproof paper.
- Gently melt the chocolate and butter together over a bain marie.
- Sieve together the flour and cocoa powder into a separate bowl.
- In a large bowl whisk the eggs and sugar to ribbon stage, and then add to the chocolate.
- Gently fold in the flour mix, and then add the hazelnuts.
- Pour the mix into your prepared tin and bake for 25 minutes.
- Serve with thickened cream, Chantilly or ice cream
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