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Gluten Free Chocolate Hazelnut Cake   CD  Veg  CBF   100mins



Makes 1 20cm/8inch Cake   Cold  Vegetarian   Cakes  Baked Fayre   Gluten Wheat Free



6 Eggs, Separated

250g/9oz Caster Sugar

250g/9oz Ground Hazelnuts

125g/5oz Unsalted Butter

4 tbsp Apricot Jam

For the topping

100g/4oz Icing Sugar

2 teasp GF Cocoa Powder

1-2 tbsp Hot Water

2 tbsp Chopped Hazelnuts





1. Preheat the oven to 170C, 325F, Gas Mark 3 and line a 20cm/8inch spring-form loose-bottomed tin with greaseproof or parchment paper. In a large mixing bowl, cream together the butter and sugar until light and fluffy.


2. Add the yolks of eggs and stir until mixture is light, smooth and creamy. 


3. In a separate mixing bowl, whisk the egg whites until stiff.


4. Fold in the ground hazelnuts and stiffly-beaten egg whites to the egg mixture and blend thoroughly. 


5. Transfer to the prepared cake tin and bake for 1 hour.


6. Allow  the cake to cool completely, then cut in half and spread with the apricot jam.  Sandwich back together and place on a serving platter.


7. In a mixing  bowl, dissolve the cocoa powder with the hot water then add the icing sugar and mix well. The mixture shouldn't be too runny. If it is, add some more icing sugar.


8. Spread the chocolate mixture over the top of the filled cake then decorate with chopped hazelnuts.




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