Mini Chocolate Hazelnut Cakes Recipe

Name: Mini Chocolate Hazelnut Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups butter, softened; 1 1/4 cups sugar; 6 large eggs, separated; 10 oz dark chocolate, melted; 3 cups ground hazelnuts; 1 tbsp frangelico liqueur (or chocolate or coffee liqueur or 1 teaspoon coffee or chocolate essence); 1 tsp vanilla extract; None None chocolates, to decorate; -1 None Chocolate ganache; 7 oz dark chocolate, chopped; 7 tbsp butter, chopped

Servings: persons

1 1/3 cups butter, softened
1 1/4 cups sugar
6 large eggs, separated
10 oz dark chocolate, melted
3 cups ground hazelnuts
1 tbsp frangelico liqueur (or chocolate or coffee liqueur or 1 teaspoon coffee or chocolate essence)
1 tsp vanilla extract
None None chocolates, to decorate
-1 None Chocolate ganache
7 oz dark chocolate, chopped
7 tbsp butter, chopped

1
Preheat the oven to 350u00b0F . Grease 18 mini muffin pans ( about a 4 fl oz each).
2
Beat the butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well between additions. Transfer mixture to a large bowl, stir in cooled chocolate, then fold in hazelnuts, liqueur and vanilla extract.
3
Beat egg whites in a clean medium bowl with an electric mixer until soft peaks form. Fold egg white into the chocolate mixture in two batches.
4
Divide mixture among prepared pans. Bake 25 minutes or until just cooked. Let cakes stand in pans for 5 minutes before turning onto wire rack. Cool cakes upside-down.
5
To make chocolate ganache, combine chocolate and butter in a heatproof bowl over a pan of barely simmering water, stirring occasionally, until smooth and glossy. Remove from heat, stand for about 30 minutes or until thickened slightly.
6
Pour a little chocolate ganache over each cake and decorate the tops with chocolates. Let stand at room temperature until set.

1836

kcal

Calories

133

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/3 cups butter, softened, 1 1/4 cups sugar, 6 large eggs, separated, 10 oz dark chocolate, melted, and more.

Yes, Mini Chocolate Hazelnut Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chocolate Hazelnut Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions