Hot Chocolate and Hazelnut Cake (Gluten-Free)
fluffy and delicious, the pefect Winter treat
Ingredientes
- 250 g all-purpose flour (gluten free)
- 140 g hazelnut flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 250 g white sugar
- 200 g unsalted butter (melted)
- 1 tsp vanilla essence
- 250 ml milk
- 3 dsp instant chocolate
- pinch of salt
- powdered sugar
Preparação
- Preheat the oven to 180 º C.
- In a food processor, blitz the hazelnuts to a powder.
- Mix hazelnut, flour, baking soda, baking powder, salt and cocoa powder in a bowl. Set aside.
- In another bowl, beat the eggs with sugar, butter and vanilla.
- Heat up the milk in the microwave or stovetop, stopping before it boils.
- Add the instant chocolate and mix.
- Pour the hot chocolate into the wet ingredients and stir.
- Slowly add the dry ingredients until they are fully incorporated.
- Spread this mixture in a bundt pan (mine is about 24 cm in diameter), previously greased and dusted with flour.
- Bake for about 40 to 50 minutes, or until a skewer insert in the cake comes out dry.
- Let it cool down for 10 minutes. Remove the cake pan and let it cool down fully. Dust with powdered sugar to your liking.