Little chocolate hazelnut cakes | Women's Weekly Food

Name: Little chocolate hazelnut cakes | Women's Weekly Food
Total time: 45 min
Ingredients: 250 grams butter, softened; 1 cup (220g) caster sugar; 6 eggs, separated; 300 grams dark chocolate (63 per cent cocoa couverture), melted; 2 cups (220g) ground hazelnuts; 1 tablespoon frangelico liqueur (or chocolate or coffee liqueur or 1 teaspoon coffee or chocolate essence); 1 teaspoon vanilla extract; chocolates, to decorate; Chocolate ganache; 200 grams dark chocolate (63 per cent cocoa couverture), chopped; 100 grams butter, chopped

www.womensweeklyfood.com.au

Un-iced cakes can be made four days ahead; store covered in an airtight container at room temperature or suitable to freeze. Ice cakes on the day of serving. Ch

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

Share this recipe:

Ingredients

250 grams butter, softened
1 cup (220g) caster sugar
6 eggs, separated
300 grams dark chocolate (63 per cent cocoa couverture), melted
2 cups (220g) ground hazelnuts
1 tablespoon frangelico liqueur (or chocolate or coffee liqueur or 1 teaspoon coffee or chocolate essence)
1 teaspoon vanilla extract
chocolates, to decorate
Chocolate ganache
200 grams dark chocolate (63 per cent cocoa couverture), chopped
100 grams butter, chopped