We were feeling a little in need of some indulgence this week so we called upon the trusted flavours of chocolate and hazelnut to pep up us. A festive decoration of pomegranate seeds and a grating of orange zest, and this becomes a lovely festive dessert or tea time treat. You could also serve it with some fresh orange segments or a raspberry sorbet (recipe coming soon)!
40 g hazelnuts, lightly toasted and roughly chopped
100 g coconut oil
120g dark chocolate, chopped
2 tblsp cocoa powder
3 eggs, separated
100 g date syrup
1/2 tsp vanilla extract
20 g gluten free plain flour
grated orange zest (optional)
1/2 a large pomegranate, seeds removed to decorate
1. Heat the oven to 180°c. Grease the sides of a 23cm tart tin and cut non stick parchment to fit the base.
2. Melt the coconut oil in a heavy based pan on a low heat, add the cocoa powder and chocolate and stir until the chocolate has melted. Remove from the heat and leave to cool.
3. Separate the eggs into 2 large bowls. Use an electric whisk to bring the egg whites to snowy peaks, set aside.
4. In the other bowl, whisk together the egg yolks, date syrup and vanilla until paler in colour and aerated. Stir in the chocolate mixture, then whisk in the flour, nuts, orange zest and a pinch of salt. Finally fold in the egg whites with a metal spoon. Pour into the prepared tin and bake for 15 to 20 minutes so the middle is still moist and soft. Serve cold.