This cake is based on a gorgeous Italian cake called Torta Gianduia. Rich with the beautiful flavours of hazelnuts and chocolate, and garnished with a raw chocolate icing and a crunchy hazelnut topping, it is amazingly moist and indulgently delicious, while not overly sweet. It is gluten free, grain free, refined sugar free as well as Paleo friendly.
For the freshest hazelnut meal grind whole hazelnuts (activated if possible) in a food processor. Otherwise use pre-made hazelnut meal for this recipe.
Use a small 20cm springform cake tin or you can double the recipe and make the cake in a larger 25cm tin.