Mini Chocolate Hazelnut Cakes

Submitted by sabrinasarah

"a great combination of chocolate and hazenut, bundled in a mini cake!"

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 12 muffins
• Serves: 12

ingredients

• 100 g chocolate, dark, chopped
• 180 ml water
• 100 g butter, softened
• 220 g brown sugar, firmly packed
• 3 eggs
• 25 g cocoa powder
• 110 g flour, self raising
• 35 g hazelnut meal

directions

1. 1. Preheat over to moderate (180 degrees). Grease 12 muffin slots.
2. 2. Combine chocolate and water in a medium saucepan; stir over low heat until smooth.
3. 3. Beat butter and sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Mixture might separate at this stage but will come together later.
4. 4. Stir in chocolate mixture, sifted cocoa and flour and hazelnut meal.
5. 5. Divide mixture among pans and bake for about 20 minutes. Stand cake for 5 minutes; turn, top sides up, onto wire rack to cool.

Reviews

[Saralyn T.]

Thanks for a great recipe! The texture was divine and there was lots of chocolatey flavor without being too sweet. I used Hershey's Special Dark cocoa powder for even more decadent dark chocolate taste. I made more than 12 cakes because I was concerned about overfilling the cups and having them overflow, but I think next time I can use just 12.