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Recipe

Choc-hazelnut mini mud cakes

Apr 29, 2012 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Choc-hazelnut mini mud cakes
  • 200 gram dark chocolate, chopped
  • 125 gram butter, chopped
  • 1 cup caster sugar
  • 3/4 cup water
  • 1 egg, lightly beaten
  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1/2 cup hazelnut meal
  • 6 chocolate balls, quartered
  • icing sugar or cocoa powder, to dust

Method

Choc-hazelnut mini mud cakes
  • 1
    Preheat oven to moderate, 180°C. Lightly grease or line a 12-hole muffin pan with paper cases.
  • 2
    In a medium saucepan, combine chocolate, butter, sugar and water; stir over medium heat until sugar dissolves. Cool slightly. Whisk in egg.
  • 3
    Sift flours together into a large bowl; stir hazelnut meal through. Lightly mix chocolate mixture through until combined. Spoon into cases until two-thirds full. Press two chocolate quarters into each case.
  • 4
    Bake 20-25 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes; transfer to wire rack to cool completely. Dust with icing sugar or cocoa powder to serve.

Notes

It's best to use chocolate balls that have a solid centre. Cakes are cooked if a skewer inserted in the centre is clean and dry when removed.

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