Mini Chocolate Hazelnut Cakes Food
FLOURLESS CHOCOLATE-HAZELNUT CAKE
Small wedges of this luscious, superchocolaty cake go a long way.
Provided by Jill Silverman Hough
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Quick & Easy Frangelico Chill Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
- Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
- Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.
MINI CHOCOLATE HAZELNUT CAKES
Make and share this Mini Chocolate Hazelnut Cakes recipe from Food.com.
Provided by sabrinasarah
Categories Dessert
Time 1h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat over to moderate (180 degrees). Grease 12 muffin slots.
- 2. Combine chocolate and water in a medium saucepan; stir over low heat until smooth.
- 3. Beat butter and sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Mixture might separate at this stage but will come together later.
- 4. Stir in chocolate mixture, sifted cocoa and flour and hazelnut meal.
- 5. Divide mixture among pans and bake for about 20 minutes. Stand cake for 5 minutes; turn, top sides up, onto wire rack to cool.
Nutrition Facts : Calories 233.6, Fat 13.4, SaturatedFat 8, Cholesterol 70.7, Sodium 75.6, Carbohydrate 29, Fiber 2.6, Sugar 17.9, Protein 4.3
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