Ingredients Jump to Instructions ↓

  1. 1/2 cup boiling water

  2. 1/2 cup cocoa powder

  3. 3/4 cup caster sugar

  4. 1/3 cup ground hazelnuts

  5. 1/3 cup plain flour, sifted

  6. 80g Lindt 75%-cocoa dark chocolate, melted

  7. 2 eggs, separated pure icing sugar, to serve

Instructions Jump to Ingredients ↑

  1. Method 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.


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