Chocolate-almond-hazelnut cake

INGREDIENTS

Dark cooking chocolate 1 box of 170 g

Almond butter 65ml (1/4 cup) and hazelnut butter 65ml (1/4 cup)

Eggs 4

Sugar 125 ml (½ cup)

Salt 1 pinch

PREPARATION

Preheat the oven to 160°C (325°F). Place the rack in the center of the oven. Line a loaf pan with parchment paper slightly longer than the pan to facilitate unmolding.

1. Coarsely chop the chocolate.
2. In medium microwave-safe bowl, melt chocolate and nut butter 1 minute 30 seconds, stirring every 30 seconds.
3. In a large bowl, with an electric mixer (mixer), beat the eggs and sugar for 5 minutes or until the mixture turns pale and doubles in volume.
4. Incorporate the chocolate mixture and the salt with an electric mixer (mixer).
5. Pour the mixture into the pan and bake for 30 minutes or until the center is set but not completely cooked.
6. Leave to cool before unmolding and cut into 10 wedges.

NOTES

This cake does not contain flour, a benefit for people who have a wheat allergy or who need to avoid gluten.

CONSERVATION

Keeps for 2 days in the refrigerator or 1 month in the freezer.

An icing to add of your choice

NUT BUTTER GLAZE.
1 cup of our nut butter (almond, hazelnut, cashew or other)<
3 tablespoons softened butter</strong></h3>
1/3 cup honey
3 tablespoons milk
1 teaspoon Vanilla

Cream the nut butter and butter, then add the honey and mix well.

Then add the milk and vanilla to the mixture and beat for a few seconds.