Little chocolate hazelnut cakes

  • 45 mins preparation
  • Makes 18 Item
  • Print


Little chocolate hazelnut cakes
  • 250 gram butter, softened
  • 1 cup (220g) caster sugar
  • 6 eggs, separated
  • 300 gram dark chocolate (63 per cent cocoa couverture), melted
  • 2 cup (220g) ground hazelnuts
  • 1 tablespoon frangelico liqueur (or chocolate or coffee liqueur or 1 teaspoon coffee or chocolate essence)
  • 1 teaspoon vanilla extract
  • chocolates, to decorate
Chocolate ganache
  • 200 gram dark chocolate (63 per cent cocoa couverture), chopped
  • 100 gram butter, chopped


Little chocolate hazelnut cakes
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease 18 muffin pans (1/3-cup/80ml capacity).
  • 2
    Beat the butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well between additions. Transfer mixture to a large bowl, stir in cooled chocolate, then fold in hazelnuts, liqueur and vanilla extract.
  • 3
    Beat egg whites in a clean medium bowl with an electric mixer until soft peaks form. Fold egg white into the chocolate mixture in two batches.
  • 4
    Divide mixture among prepared pans. Bake 25 minutes or until just cooked. Stand cakes in pans for 5 minutes before turning onto wire rack; cool cakes upside-down.
  • 5
    To make chocolate ganache, combine chocolate and butter in a heatproof bowl over a pan of barely simmering water, stirring occasionally, until smooth and glossy. Remove from heat, stand for about 30 minutes or until thickened slightly.
  • 6
    Pour a little chocolate ganache over each cake; decorate tops with chocolates. Stand at room temperature until set.


Un-iced cakes can be made four days ahead; store covered in an airtight container at room temperature or suitable to freeze. Ice cakes on the day of serving. Chocolate and butter suitable to microwave.

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