Weigh the dry ingredients (rice flour, cornstarch, unsweetened cocoa, salt) in the same bowl.
Make a ganache with chocolate and lactose-free butter: melt the chocolate in the microwave, then melt the butter and mix them together, allowing to cool for 10 minutes.
Beat the egg with the yolk and sugar until frothy, gradually add the warm ganache and continue beating.
Add the dry ingredients in three parts, then add the whole hazelnuts (or chosen nuts) and mix.
Turn on the oven and preheat it to 200°. Butter and flour (or spray with release spray) the mold, then pour the mixture into the mold.
Bake at 170° for 20-25 minutes. The center of the cake should still be soft after baking. Remove from the oven and let cool for a couple of hours.
Store in the fridge for 6-7 days or in the freezer for a couple of months.
Italia, Puglia
| Energy (kcal) | 417.31 |
| Carbohydrates (g) | 40.46 |
| of which Sugars (g) | 26.73 |
| Fat (g) | 25.9 |
| of which Saturates (g) | 12.38 |
| Protein (g) | 7.02 |
| Fiber (g) | 2.2 |
| Sale (g) | 0.09 |
