Quick & Easy

Chocolate hazelnut cakes

CHOCOLATE Hazelnut Cakes
12 Item
2H 20M
2H 40M


Whipped hazlenut ganache


1.Preheat oven to 180°C (160°C fan-forced). Grease 12 x ½-cup (125ml) pans; stand on oven tray.
2.To make whipped hazelnut ganache: In a small saucepan, stir cream and chocolate over low heat for about 2 minutes, or until smooth. Stir in liqueur. Transfer mixture to a small bowl. Cover; stand at room temperature for about 2 hours, or until firm. Beat ganache using an electric mixer, until mixture changes to a paler colour.
3.Meanwhile, in a medium saucepan, combine chocolate and water; stir over low heat for about 1 minute or until smooth.
4.Beat butter and sugar in a small bowl using an electric mixer, until light and fluffy. Beat in eggs, one at a time (mixture might separate at this stage, but will come together later). Stir in warm chocolate mixture, cocoa and flour, then nuts. Divide mixture into pans.
5.Bake cakes for about 20 minutes or until just cooked. Stand in pans for 5 minutes before turning, top-side up, onto wire rack to cool.
6.Spread ganache over cakes before serving.

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