Little chocolate hazelnut cakes
Nov 27, 2013 1:00pm- 45 mins preparation
- Makes 18 Item
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Ingredients
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
Method
Little chocolate hazelnut cakes
- 1Preheat the oven to 180°C (160°C fan-forced). Grease 18 muffin pans (1/3-cup/80ml capacity).
- 2Beat 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.
- 3Beat 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.
- 4Divide 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.
- 5To 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.
- 6Pour a little chocolate ganache over each cake; decorate tops with chocolates. Stand at room temperature until set.
Notes
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.
