For the dough
Preheat the oven to 180 °C top/bottom heat.
Mix flour, hazelnuts, sugar, starch, baking powder, baking soda, baking cocoa and salt with a whisk.
300 g spelled flour, 130 g ground hazelnuts, 100 g sugar, 20 g starch, 2 ½ tsp baking powder, ½ tsp baking soda, 60 g baking cocoa, 1 pinch of salt
Add apple pulp, apple cider vinegar, vanilla extract, soy milk, mineral water and oil and quickly stir to form a thick dough.
300 g apple pulp, 1 tsp apple vinegar, 1 ½ tsp vanilla extract, 100 ml soy milk, 60 ml mineral water, 120 ml rapeseed oil with butter flavor
Coarsely chop the chocolate and stir 60 g of the chocolate into the dough.
1 table Ritter Sport Double Crunch
Fill the cake batter into a box shape lined with baking paper and spread it smooth and bake on the middle rack for 60 minutes.
After baking, leave to cool in the form for 15 minutes, then remove from the form and leave to cool completely on a wire rack.
For the glaze
Puree the raspberries together with the lemon juice and strain through a sieve. Again and again with a small whisk, stir with powdered sugar to a thick glaze.
20 g raspberries, ½ lemon, 150 g powdered sugar
First, spread half of the glaze on the cake and let it dry for 10 minutes. Then top evenly with the remaining glaze and the remaining chocolate pieces and leave to dry for at least 1 hour.