I made these little beauties for dessert at yesterday’s Sunday family dinner and let me tell you, one each was definitely not enough because, I’m sure you’ve worked out by now, my entire family is obsessed with anything chocolate.
These Chocolate Hazelnut Minicakes are so deliciously scrumptious, they are impossible to resist. They are flourless and gluten free, which makes them super light and hazelnut meal adds a lovely nutty flavour. A lovely chewy crust forms on the top and the inside is so deliciously chocolatey and moist, which makes them very moreish.
These minicakes are really easy to make and if you are going to give them a go, then please make sure you line your muffin tray with baking paper or you will never get them out in one piece.
What you need
- 200g dark chocolate – roughly chopped
- 110g unsalted butter – chopped
- 120g brown sugar
- 100g hazelnut meal
- 5 large eggs – separated
- 12 whole hazelnuts
- 2 tablespoons sifted cocoa powder
- Raspberries to decorate (optional)
What to do
Preheat oven to 180oC.
Grease and line the base and sides of a 12 hole muffin tray with baking paper. Make sure the paper around the sides is a little higher than the height of each hole. You could also use paper muffin cases, if you’re happy for them to look more like muffins than minicakes. Either way, I recommend using the silicon muffin trays because they are easier to get them out.
Place the chocolate and butter in a heatproof bowl over pan of simmering water – make sure the base of the bowl is not touching the water. Stir occasionally until the chocolate and butter have melted – then remove from the heat and set a side to cool slightly.
In a dry clean bowl, whisk the egg whites until firm peaks form – set aside.
Add the sugar and hazelnut meal mixture to the melted chocolate and stir until there are no lumps. Add the egg yolks one at a time and stir well until combined. Gently fold the egg whites into the chocolate mixture.
Carefully pour the mixture into the muffin tray, filling each one ¾ full. Place one hazelnut in the centre of each minicake. Bake for 18 – 20 minutes or until the top forms a slight crust. Remove from the oven and leave to cool completely in the tray.
To serve, remove each minicake carefully from the tray and dusk with the cocoa powder. Serve on a cake stand with a few scattered raspberries .
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