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Hazelnut maple chocolate cake

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By

Holly Davis

Abstract

A naturally leavened cake with a lovely, fudge-like texture which is not overly rich.

Using leaven as a rising agent conditions the flour to make it more digestible, creating a gentle lift during baking. Baking at a low temperature also keeps the cake moist and prevents it from doming or cracking. I refer to this as an ‘all-food’ cake – just a small piece is all you need to satisfy. Serve with a cultured cream.


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