It’s hard to believe that this delicious torte is both gluten free and dairy free.
It’s squidgey, chocolatey and nutty – the perfect pudding cake! Try serving slightly warm with a scattering of fresh raspberries. Of course, it’s just as tasty when cooled (if you can wait that long before tucking in!).
Suitable for gluten free and dairy free.
50g cocoa powder
140ml boiling water
200g light muscovado sugar
150ml refined coconut oil, melted
3 free-range eggs
1 tbsp hazelnut liqueur (optional)
160g ground hazelnuts
½ tsp bicarbonate of soda
Dairy free chocolate and chopped hazelnuts, for decoration
First, use some melted coconut oil to lightly grease a round 20cm /8″ springform cake tin and line the base with a circle of non-stick parchment. Preheat the oven to 170°C/325°F/Gas 3.
Pop the cocoa powder into a small bowl and add the boiling water, stirring well to make a thick paste. Set aside to cool slightly. In a larger bowl, use a handheld whisk to whisk together the muscovado sugar, melted coconut oil and the eggs – do this for a few minutes, until the mixture has become thick, airy and slightly paler in colour.
Whisk in the cooled cocoa mixture and the hazelnut liqueur (if using), then add the ground hazelnuts and bicarbonate of soda. Fold these through the mixture with a spatula – taking care to not knock out the air – until well combined.
Carefully transfer the mixture to the prepared tin and pop into the oven. Bake, for 40 to 45 minutes, until the cake is risen and the top feels just firm. A cake skewer should come out clean or with just a few moist crumbs clinging to it. Leave the cake to cool for 15 minutes before removing from the tin – then decorate with an optional drizzle of melted chocolate and some chopped hazelnuts.
Enjoy either warm or cold!