Chocolate cake with hazelnut oil

Ingredients for 6 people:

  • 200 g of 70% cocoa pâtissier chocolate
  • 100 ml of Perles de Gascogne hazelnut oil
  • 125 g of ground hazelnuts
  •  4 eggs
  • 150 g of fructose


  1. Melt the chocolate in the microwave for one minute, stir and melt for a further 30 seconds if necessary.
  2. Add the oil and then the eggs, one at a time. Mix thoroughly then add the fructose and ground hazelnuts.
  3. Pour into a springform cake tin lined with baking parchment. Cook in a fan oven at 180°C for a maximum of 20 minutes.