Decadent chocolate friands

  • 20 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print


Decadent chocolate friands
  • 100 gram dark eating chocolate, grated, plus 200g extra, chopped
  • 1/2 cup cream
  • 175 gram butter
  • 6 egg whites, lightly whisked
  • 1 cup hazelnut meal (ground hazelnuts)
  • 2 cup icing sugar
  • 1/2 cup plain flour
  • 2 tablespoon cocoa powder


Decadent chocolate friands
  • 1
    Place chocolate in a small heatproof bowl. Heat cream in a small saucepan over moderate heat. Bring to the boil, then immediately pour over chocolate. Stand for 5 minutes; stir until smooth. Cover with plastic food wrap. Chill, stirring occasionally, for 30 minutes or until thickened. Transfer ganache to a small, resealable food storage bag. Chill until required.
  • 2
    Preheat oven to 190°C/170°C fan-forced. Grease a 12-hole (1/2-cup) friand tray. Place butter and half the extra chocolate in a medium saucepan over low heat. Cook and stir for 3 minutes or until smooth. Cool.
  • 3
    Combine egg white, chocolate mixture and hazelnut meal in a large bowl. Sift icing sugar, flour and cocoa powder over chocolate mixture; stir to combine. Add remaining extra chocolate; stir to combine. Spoon mixture into prepared tray. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Stand in tray for 5 minutes. Transfer to a wire rack to cool completely. Snip a corner from ganache bag; pipe a swirl of ganache onto each friand. Set. Serve.


No friand tray? Bake in a 12-hole (1/3-cup) muffin tray. Replace hazelnut meal with almond meal, and use leftover egg yolks in omelets and custards.

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