Ingredients:
180 g butter
200 g dark muscovado sugar
2 tablespoons carob syrup
2 tablespoons espresso
1 tablespoon sherry
2 teaspoon baking soda
3 eggs
250 g ripe banana
150 g coarsly chopped dark chocolate
120 g flour
180 g ground hazelnut
Preheat the oven to 180°C. Cream room temperature butter with sugar until fluffy, add carob syrup, coffee, sherry and baking powder and stir until well combined. Stir in eggs one by one, finally add flour, ground hazelnut and coarsly chopped dark chocolate. Pour batter into a floured cake mold and bake for 45-60 minutes. Serve with cream cheese and carob syrup.
