Hazelnut, chocolate and raspberry cake with chocolate cream
A decadent chocolate cake that would work for dessert as it’s served with fresh raspberries and chocolate cream.
Ingredients
For the cake
- 200g/7oz salted butter, softened
- 350g/12oz caster sugar
- 3 free-range eggs
- 130²µ/4½´Ç³ú hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped
- 125²µ/4½´Ç³ú plain flour
- 1½ tsp baking powder
- 300g/10½oz fresh raspberries, plus 2 tbsp to serve
- 2 tbsp sumac
- 250g/9oz dark chocolate, broken into pieces
For the chocolate cream
- 130²µ/4½´Ç³ú almond butter
- 100g/3½oz unsalted butter, softened
- 130²µ/4½´Ç³ú icing sugar
- 80g/3oz dark cocoa powder
- 20–80ml/¾–2½fl oz full-fat milk, to loosen
- ¼ tsp sumac
Method
To make the cake, preheat the oven to 190C/170C Fan/Gas 5.
Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool.
To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac.
Slice the cake and serve with the raspberries and the chocolate cream.
