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Japsnoet

Decadent Chocolate Cake

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Decadent Chocolate Cake

Preheat 180 C bake for an hour

In a bowl mix 1/3 cup hot water & 1/3 cup cocoa powder. Melt 150 g dairy free dark chocolate with 150 g kosher margarine. Add 1 1/3 cups sticky brown sugar , 1 cup hazelnut meal and 4 egg yolks. In a separate bowl beat 4 egg whites with electrical egg beaters till it forms peaks fold it into the nut mixture. Pour it into a 19 cm cake tin that has been line with baking paper and been sprayed with cook and spray bake for 1 hour. Stand the cake for 15 minutes after removing it from the heat before removing it from the baking tin. Remove from tin and let it cool of on a wire rack. Serve with cut strawberries.

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