Chocolate Hazelnut Cake

makes 4 small, dense, cake rounds (recipe easily doubles)

• about 1 cup or small jar of hazelnut butter
• 3/4 cup of honey (or your sweetener of choice)
• 2 tablespoons coconut oil or butter
• 1 extra-large egg
• 1/2 cup of unsweetened cocoa powder (I use Green & Black)
• 1 tablespoon of vanilla
• 4 ounces of  dark chocolate, melted
• 1/2 teaspoon of sea salt
• 1 teaspoon of baking soda
• 1/2 cup of dark chocolate chunks

Preheat oven to 180C/350F.

1. Combine hazelnut butter, melted chocolate, eggs, coconut oil, honey, baking soda, sea salt, and vanilla. Mix until smooth.
2. Add the cocoa powder and combine well, avoiding lumps. At this point, the batter will taste like Nutella. It is criminal not to have a taste.
3. Stir in chocolate chunks/chips.
4. Spread into 4 3″ round baking molds (or the mold of your choice).
5. Bake for 15 minutes. Check if a toothpick inserted comes out mostly clean. Larger pans will take longer, you want the edges dark and the center just a little bit soft.

For the topping: I have made these with or without the “frosting”.  It adds just a little more decadence and another flavor.  Basically just mash strawberries and mix with coconut oil or butter. Yeah, it looks sloppy, but it sure is yummy.

About these ads