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

MINI CHOCOLATE HAZELNUT CAKES

Ingredients

• 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