Ingredients
- 240g dark chocolate
- 220g unsalted butter
- 1 ½ cups caster sugar
- 3 eggs
- 2 tsp natural vanilla extract
- 2 cups plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ cup hazelnut meal
- ⅓ cup dark cocoa powder, dissolved in ⅔ cup hot water
Instructions
1 Preheat oven to 160°C. Combine the chocolate and 75g butter in a small saucepan and melt gently over a low heat. Set aside.
2 Put the remaining butter and caster sugar in the bowl of an electric mixer and beat with the paddle attachment for 5 minutes, until light and creamy. Beat in the eggs one at a time, then the vanilla.
3 Sift the flour, baking powder and bicarbonate of soda together, then fold into the butter mixture with the almond meal and cocoa mixture. Spoon into a lined 23cm cake tin and bake for 45 minutes, until a skewer can be inserted and removed cleanly.