Wednesday, 22 July 2015

Hazelnut and Chocolate Cake with Raspberries

Beautiful chocolate torte. Based on hazelnuts and sweetened with erythritol guarantees diabetic friendly nutritional values :) Rich, dense and irresistible teatime treat that is surprisingly easy to make. This cake brings together the flavour of chocolate, hazelnuts and raspberries. Can't think of any better combination!




Ingredients:
  • 4 eggs
  • 200g butter
  • 200g hazelnuts (roasted and ground)
  • 150 dark chocolate
  • 150g erythritol
Topping:
  • 80 g dark chocolate
  • 30g butter

Preparation:

  • All ingredients should be at room temperature. Preheat oven to 160C  and line a 23 cm spring form with baking paper.
  • In a bowl, over simmering water, melt the butter and chocolate until smooth. Let the mixture to cool down a little bit. 
  • Beat egg yolks with erythritol until white and fluffy. Add the chocolate mixture and ground hazelnuts.
  • In a large bowl whip the egg whites  and gently stir it in the chocolate mixture.
  • Pour the batter into the form and bake for about 50 minutes. 
  • Meanwhile melt the chocolate and butter . Decorate the cake and serve with raspberries. 

Enjoy :)




Carbohydrates
Protein
Fat
Calories
Whole Cake
93g
85g
428g
4667
1 slice (1/16 of the cake)
5.8g
5.3g
27g
291

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