Flourless Chocolate-Hazelnut Mini Bundt Cakes

1. 1

   Roast hazelnuts 10min in oven preheated to 400u00b0F. Skin and process hazelnuts with chocolate to make the meal until it sticks to the bowl.

2. 2

   Blend one egg, two yolks and sugar in large bowl. Pour in chocolate-hazelnut mixture.

3. 3

   In another bowl, beat egg whites and salt with electric mixer until soft peaks form. Fold into chocolate in three batches.

4. 4

   Pour mixture into prepared mini-bundt pans and bake for 12min, 350u00b0F.

5. 5

   Stand cakes in pan until cold. Refrigerate if necessary, then turn unto wire rack.

* Per serving · 4 servings · Values may vary.

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