150g butter, coarsely chopped
300g dark chocolate, coarsely chopped
1 1/2 cups firmly packed brown sugar
3/4 cup ground hazelnuts
1/2 cup buckwheat flour
1/2 cup sour cream
1/4 cup cocoa powder
1. Preheat oven to 180 degrees. Grease slice tin, line with baking paper.
2. Melt butter and chocolate in medium saucepan over low heat. Add sugar, cook, stirring for 2 minutes. Cool mixture for 10 minutes
3. Stir in eggs, then ground nuts, flour, sour cream and 2 tablespoons of the sifted cocoa. Spread mixture in tin.
4. Bake for about 45 minutes. Cool in tin before cutting. Dust with cocoa/icing sugar.
Even I will eat this and I am not a huge fan of gluten free things ;)