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£13.75/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4. Grease and line the sides and bottom of a 23cm loose-bottomed cake tin. Grind the hazelnuts with 1 tsp of the sugar in a small food processor to a fine powder.
Gently melt the butter and chocolate in a large bowl over a pan of simmering water. Remove from the heat and stir to combine. Add the sugar, gently whisk until there are no lumps, then fold in the ground almonds and hazelnuts and cocoa powder. Gradually add the eggs, vanilla paste and salt, giving it all a good stir.
Pour the batter into the prepared tin and bake in the oven for 35 minutes. Remove and leave to cool for 20 minutes in the tin before carefully removing from the tin to cool. Top with fresh raspberries. Serve in slivers with a dollop of crème fraîche, if you like, and an espresso or glass of amaretto on the side.
Typical values per serving when made using specific products in recipe
Energy | 2,364kJ/ 568kcals |
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Fat | 39.9g |
Saturated Fat | 19.7g |
Carbohydrates | 42.4g |
Sugars | 39.5g |
Fibre | 2.9g |
Protein | 9.8g |
Salt | 0.8g |
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