The flavours in this recipe were inspired by my love of Belgian chocolate! Belgians are known for their ‘chocolats pralinés’ (chocolates filled with a smooth almond or hazelnut paste) and it is not uncommon to see at least three or more chocolate shops in each village! Great as a birthday cake and easy to prepare, you will only need one small piece to feel satisfied. The good news is that it is also nutrient dense – rich in antioxidants, magnesium, protein and monounsaturated fats. Bon appétit!
SERVES – 1 Cake
Gluten free / Low FODMAP / Antioxidant rich / Protein source / High in monounsaturated fats
200g good quality dark chocolate (70 % or more cocoa)
175g 100% hazelnut butter (or almond butter or coconut butter)
¼ hazelnut meal (or almond meal or coconut flour)
6 eggs (at room temperature)
2 tablespoon pure maple syrup
2 teaspoons natural vanilla extract
good pinch sea salt
Preheat your oven to 150 C.
Grease a 20cm springform cake tin and line with baking paper. Alternatively, you could use greased mini ramekins.
Melt chocolate and hazelnut butter in a bowl, set over a pot of hot water. Stir the chocolate and hazelnut butter well until melted. Remove from the heat and allow to cool slightly.
In a separate bowl whisk eggs for about 10 minutes until light and creamy.
Add sea salt, vanilla and maple syrup and beat until combined.
Fold in half of the melted chocolate mixture through the beaten eggs and fold lightly. Add the rest of the melted chocolate and fold through gently until well combined. Fold through the hazelnut meal.
Pour the mixture into the prepared baking tin.
Bake the cake for approximately 35 minutes or until cake springs back lightly when touched.
Remove from the oven and allow to cool completely before removing the tin. This is a delicate cake so I put it in the fridge to cool completely.
Delicious served with smashed raspberries or raspberry coulis. A dollop of coconut yoghurt or vanilla infused ricotta is also delish!