I make a lot of nut milk at home. At least twice a week. This means I always have leftover nut pulp that I have no idea what to do with! So one of my new projects is to come up with ideas to use up the nut pulp so that it doesn't get wasted! This is the first of these ideas. This cake turned out very light and fluffy for a flourless cake, but it tastes very rich at the same time. So a small square of this cake well and truly satisfies my chocolate cravings.
- 100g dark chocolate, broken up into pieces
- 50g butter, cubed
- 1.5 cups raw hazelnuts, ground into hazelnut meal (or you can do what I did and use leftover nut pulp which I dehydrated in the oven after making my nut milk)
- 2/3 cup rapadura or raw sugar
- 3 free range eggs
- 2 tsp vanilla essence
- 2 tsp baking powder
- 100g dark chocolate
- 1 tbsp butter
1. Preheat oven to 160 degrees and grease a square cake tin with butter, then line the base with baking paper.
2. In a food processor, grind the chocolate for a few seconds until finely chopped. Tip the chocolate into a saucepan and add the butter. Melt on a low heat, stirring continually.
(Thermomix - add chocolate pieces to TM bowl and grind 5sec/sp7. Add butter and melt 3min/50deg/sp2)
3. To the saucepan, add sugar, hazelnut meal/pulp, eggs, vanilla and baking powder. Whisk until smooth. Pour into the prepared baking tin.
(Thermomix - into the TM bowl, add hazelnut meal/pulp, sugar, eggs, vanilla and baking powder. Mix 30sec/sp3. Scrape down the sides and mix another 20sec/sp3. Pour the batter into the prepared baking tin)
4. Bake approximately 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely.
5. Make the icing by melting the chocolate and butter on a low heat and stirring until smooth. Pour over the cake.