Today we bring you a chocolate and hazelnut orange cake recipeof Gemma HortetPerfect for breakfast, snacks and even dessert. Do you want to try it? We leave you with the ingredients and the step-by-step.
Ingredients
For the filling:
- 3 cups vegetable milk
- A pinch of salt
- Cinnamon sticks
- The zest of an orange
- 5 tablespoons of pure orange and cinnamon cocoa powder
- 2 tablespoons roasted hazelnut spread or handful of ground roasted hazelnuts
- Two teaspoons of agar-agar seaweed powder
- 2 tablespoons kuzu
- 4 tablespoons brown sugar
For the base:
- 1 cup rice flour
- Half a cup of ground almonds
- 2 tbsp. melted coconut oil
- 4 tablespoons rice molasses
- 1 tablespoon ground flax
To decorate:
- Bitter orange marmalade
- Chocolate shavings
- Chopped roasted hazelnuts
Step by step
- Mix the ingredients of the base until you get a consistent dough.
- Then knead and stretch the mixture between two baking papers.
- Let it rest for a while on baking paper.
- Cover a 26 cm diameter baking tin with the base and bake at 180º for about 10 minutes or until you can see that the base is toasted.
- Boil the milk with the salt, orange zest, cinnamon and agar agar seaweed for 10 minutes.
- Then add the hazelnut cream and the cocoa powder, previously dissolved in a little cold water, and stir well.
- Remove the cinnamon and add the kuzu dissolved in a glass of vegetable milk and the brown sugar.
- Continue to cook for a further 3 minutes over a low heat, stirring constantly.
- Put it all through a blender.
- Pour the prepared cream on top of the cake base and wait until it cools completely.
- Finally, decorate the cake with bitter orange marmalade, chocolate shavings and chopped toasted hazelnuts.
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