20 servings

2 cups of ground hazelnut
½ to ¾ cup stevia powder
Zest of 1 orange
1 tbsp grated ginger
200 gr ghee at room temperature
6 eggs
250 gr dark chocolate
To soak:
1½ tbsp stevia
4 tablespoons water
To cover:
250 gr dark chocolate
125 gr ghee at room temperature

Preheat oven at 360ºF. Line the base of a 22 or 24 cm diameter removable round pan with parchment paper.

In a bowl add the stevia, ghee, zest and ginger. Mix well. Add the eggs one at a time, incorporating well each time. Melt the chocolate in the microwave according to the instructions of the product, or in a water bath and add it to the previous mixture. Add hazelnuts. Stir well. Pour over the pan and bake for 45 minutes, or until a stick comes out dry. Let cool.

Once warm, prick the surface with a fork and add the stevia and water mixture with a spoon or brush.

Melt the chocolate, then add the ghee and mix well. Once it has cooled a little and it is firmer, spread over the cake covering it completely.

Per portion:
Cal: 305.8 P: 7.5 F: 155.2 Cb: 19.2