This was meant to be the last post for 2024. Due to some technical issues on the website I coudn’t publish it (my apologies) but on the positive side, it’s the very first post for 2025. These flourless chocolate hazelnut cakes are the most irresistible dessert one can have plus they are are flourless and great for your gluten free guests. I love the taste and texture of hazelnuts but ground almonds or walnuts are amazing too.
We only have red currants available to us for a very short time in December. Most of my New Year’s or rather December is spent back home with family in India. So this year since I had the opportunity to get hold of these gorgeous red currants and the best pairing has to be chocolate.
My Chocolate cream cheese is not too sweet, creamy and works beautifully with these indulgent mini cakes.
I’m tempted to double up the recipe for these flourless chocolate hazelnut cakes into a single individual cake. I think, topped with cream and berries it would make the perfect cake for a chocolate lover. It’s rich so a mini version or a small slice is enough to satisfy those chocolate cravings
Happy New Year to you and your loved ones. Hope 2025 is everything you desire it to be.
If you’re a fan of mini desserts and cakes, you will love these Mini Pistachio Cakes
Flourless Chocolate Hazelnut Mini Cakes
Makes 7-8 mini cakes
Chocolate Hazelnut Mini Cakes
100 g unsalted butter, roughly chopped
100 g dark chocolate, roughly chopped
1 tbsp Dutch processed cocoa powder
2 tbsp water
2 eggs, separated
1/2 cup granulated/castor sugar
1 cups hazelnut meal (ground hazlnuts)
Chocolate Cream Cheese Frosting
¼ cup (57 g) unsalted butter, room temperature
4 oz (115 g) cream cheese, room temperature
1 ½ cups (180 g) powdered sugar
2 tbsp (11 g) Dutch processed cocoa powder
To make the mini cakes : Preheat oven to 180 degrees C (160 derees C for fan forced ovens). Lighly grease the holes of a 6 cavity mold or muffin pan.
In a medium saucepan, over low heat warm the butter, chocolate, cocoa powder and water until melted and smooth. Remove from heat and set aside to cool down.
In a separate bowl beat the egg yolks and sugar until pale and thick (about 4-5 mins). Add the chocolate mixture and hazelnut meal and mix well to combine. In a third bowl, beat the egg whites untl almost stiff peaks form. Fold into the chocolate-egg yolk mixture little at a time so as to keep the mixture light and airy.
Spoon batter into the molds upto three quarters of the mold. These cakes don’t have a great rise and will fall back a bit as they cool. Bake for 30-35 mins or until a skewer inserted into the middle comes out with a few moist crumbs. We don’t want to overcook them or they will turn out try.
Allow the cakes to cool in the pan for 10-15 mins, slightly loosen the edges with a blund knife, then turn onto a wire rack to cool completely. Once cooled to room temperature, pipe or dollop chocolate cream cheese frosting. Decorate with fresh red currants or raspberries.
To make the Chocolate Cream Cheese Frosting : Using a hand mixer or an electric mixer, beat the cream cheese and the butter together until smooth and creamy. Add the sugar, ½ cup at a time, beating after each addition until smooth. Add the cocoa powder and beat till well blended.
