4 eggs large
1/2 cup unsalted butter melted and slightly cooled
½ cup Sugar
1 teaspoon vanilla extract
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup raw Hazelnuts
Preheat oven to 325 degrees F. Generously grease an 8x8 baking dish with butter or line with parchment paper and spray with non-stick spray, .
In a bowl, whisk together the eggs, melted butter, sugar, and vanilla extract.
Gradually whisk in the almond flour and cocoa powder and finish up by adding in the salt and baking soda and mix. (This is a thick batter.)
Pour cake batter into the prepared pan and smooth out the top with a spatula. Bake until the center is set and a toothpick inserted in it comes out clean, 20 - 25 minutes.
Let cake cool in the pan completely and topped it raw hazelnuts.