Instructions

NUTELLA

1. Place the sugar into the mixing bowl and mill 10 Sec/Speed 9.
2. Add the hazelnuts and mill 8 Sec/Speed 9.
3. Add the dark chocolate and mill 10 Sec/speed 9.
4. Add all the remaining ingredients and cook 6 Mins/60°/Speed 3.
5. Place into jars and store in the fridge or set aside in a large bowl for use in the cake.

CAKE

1. Begin by making a double batch of nutella. Set aside.
2. Preheat the oven to 170°C and grease and line a large rectangular baking tray.
3. If you need to make your own almond meal simply place 200g almonds into the bowl and mill 8 Sec/Speed 9. Set aside.
4. If you need to make your own cashew butter, add 250g cashews to the mixing bowl. Mill 15 Sec/Speed 9. Scrape down the sides and continue 20 Sec/Speed 5 or until a nice nut butter consistency forms.
5. Add the rice malt syrup & coconut oil and mix 1 Min/50°/Speed 3.
6. Add the nutella (500g only) and mix 10 Sec/Speed 5. (Keep the excess nutella aside for icing later.)
7. Add the almond meal, coconut flour, baking soda and vanilla and mix together 30 Sec/Speed 6. (As the mixture gets very very thick at this point, during this 30 seconds, you may like to get your spatula in through the mixing bowl lid to help stir the mixture through.)
8. Add the hazelnuts and stir into the thick batter with a spatula. Pour into the prepared baking tray and bake for 30 minutes until golden brown and a skewer inserted comes out just clean. Leave the cake to cool in the baking tray for 1 hour.
9. Spread the remaining nutella evenly over the cake. Tap the tray down gently on the bench to smooth out the icing and then place into the fridge to set.
10. Once set, remove and slice into 30 squares (5 x 6) or 24 (4 x 6) larger squares and serve.