Ingredients
- 300g dark chocolate
- 250g unsalted butter
- 300g hazelnut meal
- 200g caster sugar
- 6 eggs
- 2 tsp vanilla extract
- 2 tsp cocoa powder, plus extra for dusting
- Crème fraiche, to serve
Serves: 12
Prep Time: 10 mins
Cooking Time: 60 mins
Difficulty: Easy
Method
Preheat oven to 160°C Fan. Grease and line the bottom of a 22cm springform tin.
Melt the chocolate and butter in heavy-based saucepan over low heat until melted (L1 Nexus induction). Set aside to cool slightly.
In the bowl of an electric mixer with a whisk attachment, beat sugar and eggs on high for about 8 minutes until thick and pale. Slowly drizzle in the chocolate and butter mixture and vanilla until combined, then fold through the ground hazelnuts and cocoa powder. Pour into prepared tin and bake for 50-60 minutes until just cooked. Cool in the tin for 15 minutes before removing to cool completely. Serve dusted with extra cocoa powder and a dollop of crème fraiche.
