INGREDIENTS: • flour 260 g • organic coconut blossom sugar 130 g • grape sugar 50 g • dark chocolate 70 g • raw cocoa powder 30 g • organic soy or oat milk 250 g • sunflower oil 90 g • powder leavening agent 16 g • chopped hazelnuts 100 g • vanilla bean 1 INSTRUCTIONS Combine flour, cocoa powder and leavening agent. Add vanilla seeds to milk. In the meantime, melt the dark chocolate in the microwave. Add sugar, oil, grape sugar and salt to the stand mixer; mix with the paddle attachment at medium speed for ten minutes. While the mixer is still mixing, slowly pour in the soy or oat milk at room temperature, then add the melted chocolate and keep mixing for another three minutes. Then gradually add the flour in three parts. Lastly, add the chopped hazelnuts and mix quickly. Pour the mixture into a mould with a 20/22 cm diameter. Bake at 175°C in a non-ventilated oven for 30/35 minutes. This cake will win you over with its extreme simplicity and for its flavours that will take you back. Organic and high-quality ingredients have been chosen, such as PGI hazelnuts from the Langhe area and coconut blossom sugar. Its genuine flavour can be brought out when accompanied with an apricot jam or coconut whipped cream. 53
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