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