Weigh the dry ingredients (rice flour, cornstarch, unsweetened cocoa powder, salt) into the same bowl.
Make a ganache with the chocolate and lactose-free butter: melt the chocolate in the microwave, then melt the butter and mix them together, letting it cool for 10 minutes.
Whisk the egg with the egg yolk and the sugar until frothy, add the warm ganache in a thin stream and continue whisking.
Add the dry ingredients in three additions, then add the whole hazelnuts (or chosen nuts) and stir.
Turn on the oven and preheat to 200°C. Butter and flour (or spray with non-stick spray) the pan, then pour the batter into the pan.
Bake at 170°C 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 |
