Author Notes
It's a naughty gluten free slice smothered with cream, nuts and drizzled with maple syrup! —Cle-ann
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Ingredients
- SLICE
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2 free range eggs
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60g coconut sugar
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1 tsp vanilla bean paste
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30g dutch cocoa powder
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100g dark chocolate, chopped
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200g hazelnut meal (or almond meal)
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6g (1 tsp) gluten free baking powder
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Pinch murray river sea salt flakes
- TOPPING
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150ml cream
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1 tsp vanilla
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Sprinkle dutch cocoa powder
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2 tbsp maple syrup
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½ cup hazelnuts
Directions
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Preheat oven to 160 degrees celsius.
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Oil and line a 8x7 inch baking tin (or line any flat baking tray).
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Whisk eggs and sugar.
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Add vanilla, cocoa, chocolate, hazelnut meal, baking powder and mix together well.
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Place into tin and press into shape and top with a pinch of salt.
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Bake for 20-25 minutes, until a skewer inserted comes out clean, let it cool in the tin.
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Whip cream, vanilla, cocoa and maple syrup until soft peaks form.
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To assemble, spread over cream, top with hazelnuts and drizzle with maple syrup.
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