We’ve been crafting new recipes and refining old ones for the new look website. Here’s one we whipped up a while back and it’s had a few tweaks since then. The chia seeds help make the cake so moist but the real secret is in the raw cacao nibs, so don’t even try to use anything else.
Spelt is an ancient grain, popular in Europe. It has a more robust flavour than wheat and bakes well with hazelnut and cacao. I find that some people can digest spelt flour more easily than wheat flour. You can substitute the cacao with cocoa if you prefer. Be sure to bake gently at a 170 C or lower so as to preserve the nutrients in the cacao which is essentially a raw product and will spoil if cooked at high temperatures.