BROWNED BUTTER, HAZELNUT & CHOCOLATE DESSERT CAKE

This recipe is quick and easy and more than you might even imagine.

The flavour of the browned butter perfectly compliments the roasted hazelnuts. Do not skip on the browning of the butter or the roasting of there hazelnuts as those developments in the flavour of the individual ingredients is essential in creating the triumphant depth of flavour in this simple dessert.

The cakes last for days and is true crowd pleaser. Jazz it up with fresh fruits and thick creamy creme fraiche or enjoy it simply as an afternoon treat.

The perfect chocolate dessert.

AUTHOR NINA PARKER

Serves 10
Ingredients:
300g blanched hazelnuts (I blended them until a flour consistency)
200g browned butter
180g brown sugar
3 medium / large eggs
1 tsp vanilla extract
2 tbsp spelt / cornflour
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100g 70% dark chocolate, roughly chopped

Icing sugar for dusting + crème fraîche for serving

Preheat oven to 170 C degrees fan.
Start by making the brown butter. Add butter to a saucepan + set to a medium to high heat. Melt butter + stir every few mins. Gently let it bubble until it starts to colour. This will take about 3mins + it is ready when gives off a hazelnut smell. At this point quickly add to a bowl + leave to cool.
Grease + line a 10 inch cake tin placing in the fridge.
Whisk together eggs + sugar in a large bowl. Quickly whisk in the brown butter followed by the vanilla + the rest of the ingredients except the chocolate. Make sure it is all well combined. Mix chocolate + pour into the chilled cake tin. Place into the middle of the oven for 35mins or until it is golden on top + gently coming away from the sides.