| Cook Time | 45 minutes |
| Servings | serves |
Ingredients
- 250 grams Butter softened
- 1 1/2 cups Caster Sugar
- 4 Eggs
- 1 teaspoon Vanilla Extract
- 250 grams Dark Chocolate chopped
- 1 cup Plain Flour
- 1 teaspoon Baking Powder
- 1/2 cup Cocoa Powder
- Pinch Salt
- 185 grams Hazelnuts Roasted , roughly chopped
Chocolate Sauce
- 1 cup Dark Chocolate chopped
- 1/4 cup Cocoa Powder sifted
- 300 ml Cream
Ingredients
Chocolate Sauce
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Instructions
- Preheat the oven to 170c then grease and line a 20cm square cake tin with baking paper.
- Place the butter and sugar into the bowl of an electric mixer and beat until pale and creamy.
- Add eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
- Melt the chocolate by placing in a bowl over a saucepan of simmering water. Set aside to cool slightly then fold into the butter and sugar mixture.
- Sift in the dry ingredients; add the hazelnuts and mix gently to combine.
- Pour the cake mixture into the prepared tin and bake for 45 minutes or until cooked. Cool in the tin for five minutes then turn out on to a cooling rack.
- To make the sauce, place the chocolate and cocoa powder into a bowl.
- Heat the cream to boiling point, pour over chocolate mix and stir until smooth. Serve a slice of the cake with warm chocolate sauce and vanilla ice-cream.
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