Free Chocolate Hazelnut Cake CD Veg
1 20cm/8inch Cake Cold Vegetarian Cakes
Baked Fayre Gluten Wheat Free
tbsp Apricot Jam
teasp GF Cocoa Powder
tbsp Hot Water
tbsp Chopped Hazelnuts
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.
Add the yolks of eggs and stir until mixture is light, smooth and creamy.
In a separate mixing bowl, whisk the egg whites until stiff.
Fold in the ground hazelnuts and stiffly-beaten egg whites to the egg mixture
and blend thoroughly.
Transfer to the prepared cake tin and bake for 1 hour.
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.
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.
Spread the chocolate mixture over the top of the filled cake then decorate with
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