Chocolate and Hazelnut cake
This is a delicious and versatile dessert. you can make it in a mug or a ramekin, in the over or in the microwave, and serve it either as a gooey-centred pudding or cook for a longer time for a more cake like consistency - the choice is yours.
It is gluten-free and if made with Plant-based Superflora it is vegan too. I like to use a mild olive oil like the one from Pendleton Olive Estate
Serve with some raspberries and a sprinkling of icing sugar, coconut yoghurt, your favourite ice-cream, or try this one.
It is a rich dessert - my husband and I are happy to share one cake between two đ
Ingredients: per mug or ramekin (use level tablespoons)
2 tbsp cocoa powder
3 tbsp boiling water
2 tbsp extra virgin olive oil
3 tbsp light brown sugar
1 tbsp ground hazelnuts
1 tbsp Plant-based Chocolate Superflora or Rich Cocoa Chocolate Superflora
1/4 tsp vanilla essence
1/2 tsp gluten-free baking powder
Method:
Pre-heat oven to 180 degree C.
Lightly oil the interior of the mug, dust with a little cocoa powder and tip out the excess. This will help stop the cake sticking.
Add the cocoa powder to a mixing bowl, then add the boiling water, whisk and allow it to bloom for a minute or so.
Whisk in the olive oil, vanilla essence and the dry ingredients and stir again.
Spoon into an oven-proof mug or ramekin,
Place on a tray in the oven, and bake for approximately 15 mins, longer if you want a firm centre - test with a skewer to see if it comes out clean.
To microwave, half fill a microwave-proof mug with the mix and cook for 1 min.