Chocolate and hazelnut cake

Another healthy recipe from the Petrea King Food for Life Cook book.
They are a tonic for both your body and your soul. You can buy a copy of this excellent cook book from the Quest for Life web site – www.questforlife.com.au

Every cook book needs a chocolate cake recipe and this one is no exception. Use the 85 percent Lindt chocolate if possible. The zucchini give a delicious most texture to the cake.

Ingredients

300g dark Lindt chocolate. Chopped
200g unsalted butter
5 eggs, separated
1 cup raw or brown sugar
1 teaspoon vanilla extract
2 cups hazelnuts, whizzed in a food processor until fine
1 cup zucchini, grated
1 cup wholemeal flour
1 teaspoon baking powder
Chopped hazelnuts, grated chocolate and orange to serve

Method

1. Preheat the oven to 160ºC.
2. Brush a 22cm round cake tin with melted butter or coconut oil. Line the
    base with baking paper.
3. Gently melt the chocolate and butter in a saucepan stirring until smooth.
4. Using electric beaters, whisk the egg whites until stiff.
5. Place the egg yolks, sugar and vanilla in a medium-size bowl and using
    the electric beaters (no need to wash from whisking the eggs), whisk
    until creamy
6. Fold the hazelnuts and zucchini through the chocolate mixture until well
    combined.
7. Fold in the flour and baking powder, then using a metal spoon, fold
    through the stiffened egg whites and pout into the prepared cake tin
8. Bake for 1¼ hours or until skewer inserted into the centre of the cakes
    comes out clean.
9. Cool in the tin for 20 minutes then turn out onto a wire rack to cool.
10.Decorate with chopped hazelnuts and grated chocolate.

Serve with segments of fresh orange.

Chocolate and hazelnut cake

Ingredients

Method

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