Hazelnut and Chocolate Cake

INGREDIENTS

2 ½ cups (375g) hazelnut meal

170g 90% dark chocolate

1/3 cup (65g) coconut oil, solid

1/3 cup (75g) full fat coconut milk

1 Tbsp honey

1 tsp vanilla1/4 teaspoon fine Himalayan salt

4 eggs, room temperature

METHOD

1. Preheat the oven to 180°C. Prepare your pan by greasing the bottom and sides of a round or square 8-inch cake panwith coconut oil. Line the bottom of the pan with a piece of parchment paper so the cake is easy to remove later.
2. Melt the chocolate and coconut oil together in a large bowl over simmering water (double boiler). After melted, stir in the coconut milk until combined. Remove bowl from the heat and stir in the maple syrup, hazelnut extract, vanilla, and salt.
3. Using a food processor, grind the hazelnuts until finely ground. Then using a spatula, mix the meal with the chocolate mixture in the bowl.
4. In a separate bowl, beat the eggs with a handheld or stand mixer for a couple of minutes until fluffy and they double in volume. Then using a spatula, gently mix the eggs into the chocolate/hazelnut mixture until everything is combined.
5. Pour the batter into the prepared pan and wrap the sides of the pan with aluminum foil. Place the pan in a deep baking dish and fill it halfway with hot water. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Be sure to not over bake it. Allow the cake to cool in the pan for a few minutes then place it in a serving plate and top it with the Chocolate Fudge sauceand chopped hazelnuts. Store pie in the fridge – it will last for about 2 weeks.

Chocolate Fudge Sauce

INGREDIENTS

½ Tbsp 90% cark chocolate, chopped

1 Tbsp raw cacao powder

2 ½ Tbsp raw honey

2 ½ Tbsp full fat coconut milk

¼ Tsp vanilla

Pinch fine Himalayan salt

METHOD

1. Melt the chocolate in a double boiler over simmering water.
2. After the chocolate has melted, remove from heat and stir the cacao powder, honey, coconut milk, vanilla and salt. You will be left with a thick and creamy hot chocolate fudge.
3. Let it cool for 5 minutes before serving on top of the cake.

I tweaked this recipe a little, but thank you:

Hazelnut Chocolate Cake