Chocolate Cake | Recipe

Preheat the oven to 180°C.

For the cake, melt the chocolate in a bain-marie (a bowl over a saucepan of simmering water). In the meantime, separate the eggs and beat the egg whites until stiff. Place the butter and sugar in a bowl and beat for around 5 minutes until it has increased in volume. Gradually add the egg yolks and espresso. Finally, quickly stir in the melted chocolate.

Mix together the flour, hazelnuts, cocoa and Sweet Allrounder and gradually fold into the chocolate mix. Finally, fold in the beaten egg whites. Grease a cake tin and pour in the batter. Bake in the preheated oven for 50 minutes. Remove from the oven and allow to cool for 60 minutes. Remove from the tin.

Chocolate glaze (optional): Place chocolate and coconut oil in a bowl and melt over a bain-marie. Pour the glaze over the cake and top with the nut brittle. Roughly ear the strawberries into chunks and sprinkle over the cake.