Here’s how to make it…
Ingredients:
- 150g self-raising flour
- 150g golden caster sugar
- 100g dark chocolate
- 100g hazelnuts
- 2 tbsp cocoa powder
- 300ml unsweetened soya milk
- 100ml sunflower oil
- 1 tbsp vanilla extract
Method:
- Begin by preheating the oven to 200 degrees (gas mark 6)
- Line a 20 x 20cm tin with baking paper and set to one side
- Add all of the dry ingredients, apart from the dark chocolate and hazelnuts, to a bowl
- Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
- Add all of the wet ingredients to a measuring jug
- Pour the wet ingredients in to the dry ingredients and stir to combine
- Add the hazelnuts to a food processor and process until a coarse crumb is formed
- Gently pour the batter in to the tin
- Decoratively arrange the hazelnut crumb on top of the mixture
- Put the tin in the pre-heated oven and bake for 30-35 minutes, or until firm
- Once baked, remove from the oven and set to one side. Allow to cool before slicing and serving
This recipe serves 8.
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