Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I love the base almond cake this recipe is a variation of. It has a lovely soft texture but can carry any fruit or spice you throw at it. I made it up recently with roasted rhubarb and it was fabulous. It makes gorgeous little spiced pear cakes. This is a small recipe – enough to make a dozen small cakes or a 7 inch round cake. If you have more mouths to feed you can easily double the recipe. This chocolate and hazelnut cake is naturally gluten free because we have replaced the original bit of flour with cocoa. Be warned if you want to make individual cakes they do tend to stick so be very careful preparing your pans. This is a simple and gloriously chocolatey and nutty cake. Moist and tender and full of flavour. There are instructions for a frangelico and chocolate sauce to drizzle over the top when serving but really this cake is fabulous on it’s own with a little yoghurt or cream. Frosting this cake would be a sugary waste of time. We want the dark chocolate goodness to shine through. This size will make a deliciously simple dessert for 6.