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Makes
18
Author Notes
These flourless chocolate-hazelnut mini bundt cakes are even moister, fluffier and lighter than you maintain imagined. They’re also gluten-free and dairy free. —Eva-Mona
Formulation
200 grams
hazelnuts
200 grams
bittersweet chocolate, chopped
3
eggs
90 grams
brown sugar-
salt
Directions
- Roast hazelnuts 10min in oven preheated to 400°F. Pores and skin and course of hazelnuts with chocolate to salvage the meal till it sticks to the bowl.
- Blend one egg, two yolks and sugar in mountainous bowl. Pour in chocolate-hazelnut combination.
- In a single other bowl, beat egg whites and salt with electrical mixer till tender peaks originate. Fold into chocolate in three batches.
- Pour combination into though-provoking mini-bundt pans and bake for 12min, 350°F.
- Stand cakes in pan till frigid. Refrigerate if mandatory, then flip unto wire rack.
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