Pgsoft Recipe

Preheat & prep

Preheat oven to 350°F (175°C). Line a 9-inch round cake pan or an 8-inch square pan with parchment and lightly grease the sides.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined.

In a separate bowl, whisk the whole milk and the large egg until smooth and slightly frothy.

Whisk in the melted unsalted butter and vanilla extract until fully incorporated.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — do not overmix. The batter should be slightly thick but pourable.

Fold in the mini chocolate chips, chopped roasted hazelnuts, and orange zest until evenly distributed throughout the batter.

If you want concentrated pockets of chocolate, reserve the 2 tbs of extra chocolate chips for sprinkling on top before baking.

Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved extra chocolate chips evenly across the surface.

Bake in the preheated oven for 22–28 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Remove from oven and let the cake cool in the pan on a wire rack for 10 minutes, then lift out by the parchment and cool completely on the rack.

Once cool, sift the powdered sugar over the top for a light 'jackpot' dusting and drizzle the honey over the center. Slice into 8 equal pieces to serve.

Serve each slice with an extra sprinkle of chopped hazelnuts or a few additional chocolate chips if desired.