Waitrose and Partners
  • Serves12
  • CourseCake
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins
  • Pluscooling

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  • 250g soft unsalted butter, plus extra for greasing
  • 100g roasted chopped hazelnuts
  • 365g light brown muscovado sugar
  • 300g 70% dark chocolate, broken into pieces
  • 50g ground almonds
  • 85g cocoa powder
  • 6 Waitrose British Blacktail Free Range Eggs large, lightly whisked
  • 1 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
  • 1 tsp heaped sea salt
  • 190g fresh raspberries, to serve


  1. 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.

  2. 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.

  3. 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


2,364kJ/ 568kcals



Saturated Fat












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