Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking
Little chocolate hazelnut cakes
INGREDIENTS
250g butter, softened
1 cup caster sugar
6 eggs, separated
300g dark chocolate (63 per cent cocoa couverture), melted
2 cups ground hazelnuts
1 tablespoon frangelico (or chocolate or coffee liqueur or 1 teaspoon QUEEN coffee or chocolate essence)
1 teaspoon QUEEN vanilla extract
chocolates, to decorate
chocolate ganache
200g dark chocolate (63 per cent cocoa couverture), chopped
100g butter, chopped
METHOD
Preheat the oven to 180°C/160°C fan-forced. Grease 18 muffin pans
(1/3-cup/80ml capacity).
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.
Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold egg white into chocolate mixture in two batches.
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.
Chocoalte 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.
Pour a little Chocolate Ganache over each cake; decorate tops with chocolates. Stand at room temperature until set.
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