I don't often do a lot of baking with Hazelnuts but the classic combination of these lovely nuts with chocolate its just devine!
This recipe is so quick and easy, you can go from zero to easy morsel in 30 minutes!
For this recipe you will need a mini bundt tin or even a muffin tin will work. This recipe made 12 mini cakes.
Pre-heat your oven to 200ºC Fan.
Ingredients:
For the cakes:
70g Unsalted Butter, extra to grease your tin
70g Golden Caster Sugar
60g Ground Hazelnuts
30g Cocoa Powder
25g Plain Flour
25g Runny Honey
80g Egg Whites
For the decoration:
50g chocolate hazelnut spread, warmed
25g chopped hazelnuts
How I make my Hazelnut and Chocolate Mini Cakes:
Pre-heat your oven to 200ºC Fan.
First, melt the butter in a pan until it browns and smells nutty. Set aside while you make the batter.
Mix together the dry ingredients: sugar, hazelnuts, cocoa powder and flour. Max sure to whisk to fully mix.
Then add in the honey and egg whites, and mix thoroughly. Finally, add the butter.
Depending on your tin, you can either pipe the mixture to ensure accuracy or use a spoon. Nonetheless, whichever method you choose, do make sure you put equal mixture into each hole to ensure an even bake.
Bake for 10-15 minutes. My oven runs on the hot side, so mine we done in 10 minutes.
Leave to cool for 5 minutes in the tin, then transfer to a wire rack.
Once fully cooled, warm you Chocolate Hazelnut spread in the microwave for 30-40 seconds and then drizzle over the cakes and then sprinkle with some chopped Hazelnuts.
These go really well with a cup of tea!
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