Hazelnut Cake with Cherries & Chocolate Chips

Adapted from Simply Gluten Free's Apricot Almond Tart, which is now quite possibly one of my favorite desserts because of how light and delicious it is. 

This adaptation is quite the opposite. It's heavy (in a good way), rich, and one slice is all the dessert you need.  For my tastes, this is like a rich chocolate cake with chocolate frosting.  A wonderful indulgence but not an everyday treat.

6 tbsp butter, melted
3 tbsp powdered sugar
1 3/4 cups hazelnut meal
3 large eggs
1/4 cup honey
1/2 lb cherries, pitted and halved
1/2 cup mini chocolate chips (I used Enjoy Life because they're gluten, dairy, and soy free!)


Preheat the oven to 350 degrees.
Prepare a tart or pie dish with parchment paper.
In a large bowl combine the butter, eggs, and honey. Whisk together.
Add the powdered sugar and hazelnut meal and mix until all ingredients are well combined.
Fold in the chocolate chips.
Pour the batter into the baking dish.
Place the cherries halves in concentric circles on the top of the batter.
Bake for about 45 minutes or until the top has begun to brown. (You can also do the fork test to check and see if it's done!)