Chocolate nut cake


140g chopped hazelnuts

100g dark chocolate (lactose free chocolate)

100g butter (lactose free butter)

3 eggs

120g powered dextrose


Butter and chopped nuts for the baking tin


  1. Preheat the oven to 180*C. Grease a round baking tin (26cm) with butter and sprinkle with nuts, to stop sticking
  2. Put the hazelnuts and 60g of dexrose in a food processor and chop until very fine.
  3. Melt the chocolate and the butter in a bowl over hot water. Leave to cool
  4. Seperate the eggs. Mix the hazelnut mixture with the chocolate-butter.
  5. Add the egg yolks, slowly, mixing thoroughly
  6. Whisk the egg whites to a soft peaks, add the rest of the dextrose and whisk further until they are stiff meringue
  7. Carefully add the meringue to the chocolate mix.
  8. Pour the cake mixture into the baking tin and bake for appox 30 minutes
  9. Leave to coll and served with whipped cream