Mini Chocolate Hazelnut Cakes Recipes

MINI CHOCOLATE HAZELNUT CHEESECAKES

Steps:

• Heat oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
• Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
• Spoon about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
• Remove cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle over cheesecakes.

HAZELNUT, COFFEE & CHOCOLATE CAKES

Steps:

• Preheat the oven to 180°C. Grease and line the bases of 8 mini loaf or muffin tins, depending on what you have.
• Place the hazelnuts on a baking tray in a single layer. Roast in the oven to 5-10 minutes until golden brown and the skins are peeling off - almost looking burnt but not quite (you want to get the full flavour out of them). Leave to cool, then rub together with a clean tea towel to get most of the skins off.
• Place the skinned hazelnuts in a food processor with the instant coffee and blitz until finely ground.
• Add both sugars, the flour, salt, baking powder and cubed cold butter and blitz a couple of times until breadcrumb consistency and there is no longer any visible butter.
• Transfer to a large bowl. Add the yogurt and eggs and mix to thoroughly combine and there are no lumps or yogurt streaks remaining
• Evenly distribute the batter between the lined tins to about 2/3 full. Tap to level off. Place on a baking tray and cook for 25 minutes, rotating the tray half way through to ensure they cook evenly, until a skewer inserted into the centre comes out with just a few crumbs, the cakes bounce back to touch and are starting to pull away from the sides of the moulds. Allow to cool in the tins for 15 or so minutes before removing to a wire rack (don't leave in too long to avoid them sticking to the tins). Leave to cool completely.

MINI CHOCOLATE HAZELNUT CAKES

Steps:

• Preheat oven to 425˚F. Lightly mist two 12-count mini-muffin pans with cooking spray, then dust 1 1/2 tsp cocoa powder over surface. Make simple syrup: In a small saucepan, combine cane juice with 1/3 cup water. Bring to a gentle simmer, until cane juice dissolves and becomes syrupy. Keep on low heat. In a large saucepan on low, combine butter, chocolate chips, hazelnut butter, remaining 2 tsp cocoa powder and 1 tsp water, stirring constantly, until melted. Remove from heat. Slowly stir in 1/2 cup simple syrup and 2 tsp vanilla. Keep syrup on low heat. Let chocolate mixture cool in pan, stirring frequently to keep smooth, about 15 to 20 minutes. Add flour and salt and stir gently just until combined. In a small bowl, lightly whisk 3 eggs; add to chocolate mixture and stir. Pour into prepared mini-muffin pan. Bake 5 to 7 minutes, until sides begin to pull away from pan; center should still be moist. Let cool in tins for 10 minutes. Meanwhile, make meringue: Beat 2 eggs whites, 2 tsp vanilla and 2 tbsp simple syrup with an electric hand mixer on low. Beat until mixture is just holding its shape, about 5 to 10 minutes. Loosen cakes with a knife and turn cakes over onto two medium baking sheets; spoon the meringue over top. (TIP: For extra flair, beat egg whites until stiff peaks form and use a pastry bag to pipe egg whites over top of cakes.) Preheat broiler to high and transfer cakes to oven for 1 to 2 minutes, until meringue is lightly browned.

MINI CHOCOLATE HAZELNUT CAKES

Steps:

• 1. Preheat over to moderate (180 degrees). Grease 12 muffin slots.
• 2. Combine chocolate and water in a medium saucepan; stir over low heat until smooth.
• 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.
• 4. Stir in chocolate mixture, sifted cocoa and flour and hazelnut meal.
• 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.