Sugar-free chocolate cake with hazelnuts

Method

1. Put the oats and hazelnuts in a food processor and blend until very fine. Mix it together with vanilla, cocoa powder, baking powder and salt.
2. Now add the olive oil, dates, bananas and eggs to the food processor and blend until smooth.
3. Add the mixture to the dry ingredients and mix until the dough is completely combined without lumps.
4. Finally, stir the 100g chopped chocolate into the batter and place in a 24cm springform pan lined with baking paper at the bottom.
5. Be careful to smooth out the batter in the mold as it will not run out and become even.
6. Bake the cake at 170 degrees for about 25 minutes.
7. Remove the cake from the oven and let it rest for 5 minutes before adding the 80g chocolate.
8. When the chocolate has melted, spread it in a fine layer on the cake and sprinkle with the roasted and chopped hazelnuts.
9. Let the cake rest for at least 2 hours, preferably until the next day, before serving.
10. 
    

Rosti has collaborated with dessert chef Lasse Gudiksen to develop a range of recipes for tasty classics for events large and small.

Lasse Gudiksen is part of the Danish national catering team that won gold at the Olympics in Stuttgart in 2020.