Chocolate nut cake



  • 140 g chopped hazelnuts or almonds
  • 100 g dark low fructose chocolate (lactose free chocolate)
  • 100 g butter (lactose free butter)
  • 3 eggs
  • 60 g powered dextrose
  • 60 g corn sugar
  • Butter and chopped nuts for the baking tin


  1. Preheat the oven to 180*C. Grease a round baking tin (26 cm) with butter and sprinkle with nuts, to stop sticking
  2. Put the nuts and the corn sugar 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. Separate the eggs. Mix the nut mixture with the chocolate-butter.
  5. Add the egg yolks, slowly, mixing thoroughly
  6. Whisk the egg whites to a soft peaks, add the 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 approx 30 minutes
  9. Leave to cool and served with whipped cream