Ingredients

• 115g Butter
• 75g Dark Chocolate
• 100g Hazelnuts
• 2 Eggs
• 170g Dark Brown Sugar
• 200g Cake Flour
• 1 teaspoon Baking Powder
• 1 ½ teaspoons Ground Cinnamon
• 1 tablespoon Dark Rum
• ½ teaspoon Ground Cloves
• 100g Icing Sugar
• 3 tablespoons Water

Tools

• Oven
• Parchment paper
• Kenwood Chef
• Kenwood bowl - kenwood chef
• Saucepan
• Rectangular pan - 11 x 7"

Method

1. Pre-heat oven - 180°C
2. Line a clean rectangular pan with parchment paper
3. Attach K Beater
4. Add butter, egg and dark brown sugar to the Kenwood Bowl
5. Mix - 1 min, Speed 5
6. Then add dark chocolate, cake flour, baking powder, ground cinnamon, dark rum, ground cloves and hazelnuts to the Kenwood Bowl
7. Mix - 2 min, Speed 2
8. Transfer the batter to the prepared traybake tin and spread the mixture out evenly.
9. Bake - 25 min, 180°C
10. Let cool
11. Add icing sugar and water to a clean saucepan
12. Heat over a medium heat until the sugar is dissolved.
13. Using a pastry brush, brush the icing on to the still warm cake.
14. Allow the cake to rest for 10 minutes and then remove the cake from the tin and let cool.
15. Serve

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