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Recipe by
A recipe with toasted hazelnuts to lick your lips
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Weigh the dry ingredients (rice flour, cornstarch, unsweetened cocoa powder, salt) into the same bowl.
Step 2 of 7: Make a ganache with chocolate and lactose-free butter: melt the chocolate in the microwave, then melt the butter and mix them together, letting it cool for 10 minutes.
Step 3 of 7: Beat the egg with the yolk and sugar until frothy, add the lukewarm ganache in a thin stream and continue beating.
Step 4 of 7: Add the dry ingredients in three batches, then add the whole hazelnuts (or the chosen dried fruit) and mix.
Step 5 of 7: Turn on the oven and preheat it to 200°. Butter and flour (or spray with release spray) the pan, then pour the mixture into the pan.
Step 6 of 7: Bake at 170° for 20-25 minutes. The center of the cake should still be soft after baking. Remove from the oven and let cool for a couple of hours.
Step 7 of 7: Store in the fridge for 6-7 days or in the freezer for a couple of months.
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In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving55 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 1,069 kJ255 kcal | 1,947 kJ465 kcal |
| Fat | 15.98 g | 29.11 g |
| of which saturated fatty acids | 7.75 g | 14.12 g |
| Carbohydrates | 26.34 g | 47.97 g |
| of which sugars | 17.38 g | 31.65 g |
| Fibre | 1.41 g | 2.57 g |
| Protein | 2.93 g | 5.34 g |
| Salt | 0.07 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
