Paleo Hazelnut Chocolate Cake
This delicious one bowl cake tastes EXACTLY like a Ferrero Rocher! It is moist, pure rich chocolate and served warm out of the oven you even get that slightly gooey center!
Adding chopped hazelnuts to the batter gives you that little crunch like the decadent refined sugar filled Ferrero without the guilt. This cake is as wholesome and minimal as it gets but will satisfy any sweet tooth! Enjoy x
2 cups Hazelnut Meal
1/2 cup Cacao Powder
1/2 tsp baking soda
Pinch of sea salt
2 free range organic eggs lightly whisked or 2 prepared ground flax eggs that have been rested for at least 30 minutes*
3/4 cup to 1 cup Maple Syrup
1 tablespoon vanilla extract
1/2 cup roughly chopped dark chocolate I like 85% dark here
1/4 cup roughly chopped hazelnuts
Makes 12 Cupcakes or 1 x 8" round cake
Pre-heat oven to 175 C or 345 F fan forced/convection oven
In a large bowl combine all dry ingredients. Add eggs and lightly whisk on the side of your bowl. Add vanilla and Maple syrup and mix well. Add chopped chocolate and hazelnuts folding through your batter.
Using an ice cream scoop or a spoon fill a greased cupcake /muffin tin wells 3/4 full. Top with a sprinkle of hazelnuts. Bake for 15-17 minutes or until a toothpick comes out clean. These firm up as they cool so try not to over bake.
Note: To make one flax egg mix 1 tablespoon of ground flax to 3 tablespoons of filtered water and let sit in the refrigerator for 30 minutes until thick and the consistency of egg white. Increase quantities depending on the number of eggs you wish to replace.