Fluffy nut cake with chocolate
When it gets cold outside, a light and airy nut cake with chocolate tastes especially good. This loaf cake is quick to prepare and wonderfully aromatic thanks to the bitter chocolate. It's sweetened with Xucker Zero – a blend of erythritol and stevia that adds the perfect sweetness. Enjoy cozy hours at home with this chocolatey treat.
Instructions
1. Preheat oven to 180°C (top/bottom heat).
2. Grease a loaf pan with a little butter. Finely grind the hazelnuts in a food processor and transfer to a bowl.
3. Using a hand mixer, beat the Zero Sugar with the softened butter until creamy. Gradually add the eggs.
4. Add the remaining ingredients and mix until smooth. Pour the batter into the prepared loaf pan and level the surface.
5. Bake the nut cake for 50-60 minutes. Halfway through baking, place some aluminum foil over the cake to prevent it from overbrowning. Don't forget to do the toothpick test.
6. Let the cake cool for about 10 minutes and then turn it out onto a wire rack.
7. Melt the chocolate chips and sprinkle them over the nut cake. Decorate with chopped hazelnuts.
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