Hazelnut and Cowberry Cake is a traditional Canadian recipe for a classic chocolate and hazelnut cake that's served topped with cowberries and cream. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Hazelnut and Cowberry Cake.
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Ingredients:
150g ground hazelnuts
120g sugar
100g dark chocolate, chopped
3 medium eggs
400g cowberries
200ml whipping cream
Method:
Combine 75g of the chocolate, the eggs, ground hazelnuts and sugar in a large mixing bowl. Bring the ingredients together then mix until thoroughly combined.
Turn the resultant better into a greased and lined springform cake tin. Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until golden brown on top and cooked through.
Remove from the oven and allow to cool in the tin for 15 minutes then transfer to a wire rack to cool completely.
Top the cake with the cowberries then whip the cream until stiff. Spread the cream over the cake and sprinkle over the remaining chocolate.
