Choc-Hazel Zest Loaf

I absolutely LOVE this recipe as it's a really fun one to make because it's fairly simple and uses around the house ingredients and most of all it tastes divine!! If you're in love with chocolate like me but also like your fruits and nuts then this is the way to go! Have fun making it and enjoy!

Supplies

Ingredients:

- 175ml olive oil, plus extra for greasing

- 140g blanched hazelnuts

- 100ml orange juice, plus zest 1 orange

- 140g plain flour

- 2 1/2 tsp baking powder

- 50g cocoa powder

- 3 large eggs

- 175g brown sugar

To decorate:

- 75ml orange juice

- 100g dark chocolate

- 50g blanched hazelnuts

Supplies:

electric blender or food processor
3 or 4 bowls
a pot and a pan
electric beaters or a whisk
900g loaf tin
a jug

Firstly, heat your oven to 180C/160C fan/gas 4. Lightly grease a loaf tin (around 900g is good) with olive oil and line with baking paper.

Next, grind the hazelnuts in a food processor until they are like breadcrumbs (do not blitz them too much because they will become oily), then add to a bowl along with a pinch of salt, the orange zest and the flour, baking powder and cocoa. Mix together until well combined.

Pour the oil and the orange juice into a jug and mix together. Then, place the eggs and sugar in a a large bowl or tabletop mixer and whisk (you can also use electric beaters) for 10-15 minutes or until the mixture has tripled in volume. Slowly pour the oil mixture into the egg mixture and fold together until combined.

Now add the flour mixture to the egg mixture in 3 or 4 portions, folding together until combined. Make sure to be careful and fold the batter to keep its lightness. Once fully combined, pour the batter into the prepared loaf tin and bake for 50-55 minutes or until a skewer can be placed in the centre and come out clean. Then, trim the top of the cake and turn out, cut-side down, onta a serving plate.

Now comes the fun part… the decorating! Pour the orange juice into a small pan and bring to a simmer and place the chocolate in a separate smaller bowl. Pour the orange juice over thr chocolate and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 minutes. Toast the hazelnuts in a pan over high heat or until golden brown. Spread the ganache evenly over the top of the cake, then decorate with candied orange slices (fresh orange slices will work too) and the golden hazelnuts. Enjoy!!