John Myers
Ingredients for 1 servings:
- 400 g hazelnuts, ground
- 10 g baking powder
- 4 g cinnamon
- 75 g xylitol (sugar substitute)
- 75 g erythritol (sugar substitute)
- 6 eggs
- 100 g butter
- 1 bottle of butter-vanilla flavoring
- 20 g hazelnuts, sliced
- 80 g dark chocolate, sugar-free, e.g. from Minus Z
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Preheat the oven to 180 degrees Celsius (convection oven). Combine the ground hazelnuts with the baking powder and cinnamon. Beat the xylitol and erythritol with the eggs until fluffy. Add the room-temperature butter and the butter-vanilla flavoring. Combine the hazelnut mixture and the egg-sugar mixture to form a batter. Pour the batter into a bundt cake pan. Mine was about two-thirds full. Bake the cake for about 45 minutes. Use the skewer test to check that the batter is cooked through. Lightly toast the flaked hazelnuts in a pan. Melt the chocolate, pour it over the finished cake, and sprinkle with the toasted hazelnut shavings. The cake contains approximately 400 kcal per serving.
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