Mini Chocolate Hazelnut Cakes

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   1. Preheat over to moderate (180 degrees). Grease 12 muffin slots.

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   2. Combine chocolate and water in a medium saucepan; stir over low heat until smooth.

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   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.

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   4. Stir in chocolate mixture, sifted cocoa and flour and hazelnut meal.

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   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.

* Per serving · 4 servings · Values may vary.

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