Cooking With Kitty – Special Edition

Last week I was reading a post by The Duck in … side and mentioned that I had a great recipe for Mini Chocolate Hazelnut Cakes. So, here it is.

PS – It makes a real mess



  • 100g dark eating chocolate, chopped coarsely
  • ¾ cup (180ml) water
  • 100g butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • 3 eggs
  • ¼ cup (25g) cocoa powder
  • ¾ cup (110g) self-rising flour
  • 1/3 cup (35g) hazelnut meal

Whipped Hazelnut Ganache

  • 1/3 cup (80ml) thickened cream                                              
  • 180g milk eating chocolate, chopped finely
  • 2 tablespoons hazelnut-flavoured liqueur

Make Whipped Hazelnut Ganache

  • Combine cream and chocolate in small saucepan, stir over low heat until smooth
  • Stir in liqueur, transfer mixture to small bowl
  • Cover, stand for 2 hours or until firm
  • Beat ganache in small bowl with electric mixer until mixture changes to a pale brown colour

Make Chocolate Hazelnut Cupcakes

  • Preheat oven to moderate (180C/160C fan-forced) Grease ½ cupcake pan
  • Combine chocolate and the water in medium saucepan; stir over low heat until smooth
  • Beat butter and sugar in small bowl with electric mixer until light and fluffy.  Add eggs, one at a time, beating until just combined between additions (Mixture might separate at this stage, but will come together later); transfer mixture to medium bowl.  Stir in warm chocolate mixture, sifted cocoa and flour, and hazelnut meal.
  • Divide mixture among pan; bake for about 20 minutes.  Stand cakes 5 minutes; turn, and cool on wire rack.
  • Spread ganache over cakes.

From The Australian Women’s Weekly Cakes Biscuits and Slices

© NopeNotPam

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