Simple Chocolate Cake with Cinnamon and Hazelnuts

Ingredients

• 250 g dark chocolate (70% cocoa content)
• 250 g softened butter
• 100 g raw cane sugar
• 5 eggs
• 100 g unsweetened applesauce
• 350 g spelt whole‑grain flour
• 100 g ground hazelnuts
• 0.5 tsp cinnamon powder
• 50 g cornstarch
• 1 tsp Baking powder
• 100 ml milk
• 20 g coconut oil

Instructions

1. 1.

   Coarsely chop the chocolate and melt 150 g of it over a hot, non‑boiling water bath; then let it cool.

2. 2.

   Beat butter with sugar until fluffy. Gradually fold in eggs, melted chocolate, and applesauce. Mix flour with hazelnuts, cinnamon, cornstarch, and baking powder; add to the butter mixture and stir quickly with milk until a thick, cohesive batter forms.

3. 3.

   Pour the batter into the prepared pan, smooth the surface, and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 50 minutes or until a skewer comes out clean. Gently remove from the pan once slightly cooled and let it rest on a cooling rack.

4. 4.

   Melt the remaining chocolate with coconut oil over a water bath, allow to cool slightly. Coat the cake with this glaze and let set.