The Naturopaths Kitchen

1. Preheat the oven to 160⁰C and grease a 20 cm pan, heart shaped or round with melted butter.
2. Place a heatproof bowl over a double boiler and place 150 g of the dark chocolate, 150 g butter and 1/3 cup xylitol, stirring until melted and a smooth consistency. Remove from the heat, stir in the hazelnut meal and allow the mixture to cool.
3. In another bowl, beat the egg yolks and remaining 1/3 cup of xylitol until they turn a very pale yellow colour and are light and fluffy. Gently fold the chocolate and hazelnut mixture through the egg mixture until combined.
4. Pour the mixture into the greased baking pan and place into the oven for 40 minutes. Check the cake is cooked by inserting a skewer. Remove from the oven and allow it to cool.
5. Gently remove the cake from the baking pan and transfer to a serving plate.
6. For the ganache, chop the chocolate and place into a heatproof bowl. Place the cream, butter and xylitol into a small saucepan over a medium heat, continue stirring and do not allow the mixture to boil. Pour ¼ of the hot cream into the bowl with the chocolate and start stirring the mix together using a metal spoon, continue adding small amounts of cream and stirring, until you have a lovely thick, glossy consistency. Allow to cool for 10 minutes.
7. Pour the ganache evenly over the top of the cake and use a flat spatula to cover the sides and top. Place raspberries on top, cover and place into the fridge.

Teneille’s Tips

• This is a great low carb, high protein sweet treat, so you won’t have to damage your diet!
• Hazelnuts are a great source of monounsaturated fatty acids.
• If you prefer another nut, you can easily substitute with cashews, macadamias, pecan or almonds.