Mud cake with hazelnuts
Ingredients
200 g butter or margarine
200 g dark chocolate
4 eggs
300 ml Dansukker Dark Muscovado Sugar
250 ml hazelnuts
3 tbsp plain flour
Melt the butter or margarine and chocolate in a saucepan over a low heat.
Use an electrical whisk to beat the eggs until fluffy. Add the muscovado sugar and whisk until the mixture is light and airy. Mix the nuts with the flour and fold into the mixture. Add the chocolate mixture. Pour the mixture into a springform pan after lining the bottom with parchment paper and greasing the sides.
Bake in the centre of the oven at 175 °C for 20-25 minutes. The cake should be sticky in the centre. Leave to cool in the pan.
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