Ingredients
- 200 groasted shelled hazelnuts (100g will be used for the topping)
- 200 gdark chocolate
- 180 gdark muscovado brown sugar
- 180 gwhite spelt flour (or white flour type 0)
- 100 mlsunflower oil (cold pressed)
- 50 mlmilk
- 3eggs
- 2 teaspoonsbaking powder
- 1 teaspoonground cinnamon
Preparation
– combine the sugar and the eggs together, whisk for about 10 minutes or till you get a tick cream;
– melt the chocolate over a bain marie and pour it onto the egg cream, mix well;
– take another large bowl and sift the flour and the baking powder onto it;
– put 100g hazelnuts into a food processor and pulse till they are finely ground, then add them to the flour and mix well;
– pour the chocolate cream onto them and mix well;
– pour the oil and mix well till it gets absorbed completely;
– do the same with the milk;
– pour the thus obtained cake mixture onto a greased baking tray for loaf cakes;
– top with the remaining 100g hazelnuts, grossly chopped;
– bake at 175 degrees for about 50/55 minutes;