Warm chocolate fudge cakes

Warm chocolate fudge cakes

Ingredients of Warm chocolate fudge cakes

1/2 cup boiling water

1/2 cup cocoa powder

3/4 cup caster sugar

1/3 cup ground hazelnuts

1/3 cup plain flour, sifted

80g Lindt 75%-cocoa dark chocolate, melted

2 eggs, separated

pure icing sugar, to serve

Preparation of Warm chocolate fudge cakes

Preheat oven to 180°C. Grease a 6-hole, 1/3-cup capacity friand or muffin pan.

Combine boiling water and cocoa in a large bowl. Whisk until smooth. Add sugar, hazelnut, flour, chocolate and egg yolks. Stir until well combined.

Using an electric hand mixer, beat eggwhites until soft peaks form. Gently fold eggwhites into chocolate mixture. Two-thirds fill muffin holes with mixture. Bake for 15 minutes or until a skewer inserted into the centre has moist crumbs clinging. Stand cakes in pan for 5 minutes. Turn onto a wire rack. Sprinkle with icing sugar. Serve warm.

Notes and Tips for Warm chocolate fudge cakes

Note: To make your own ground hazelnuts, toast 1 cup hazelnuts and remove as much skin as possible. Allow to cool, then process until very finely chopped (almost powder-like).

Source: Taste.com.au