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
- 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.
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).
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