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Mini Chocolate Hazelnut Cakes

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“a great combination of chocolate and hazenut, bundled in a mini cake!”
READY IN:
1hr
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat over to moderate (180 degrees). Grease 12 muffin slots.
  2. 2. Combine chocolate and water in a medium saucepan; stir over low heat until smooth.
  3. 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. 4. Stir in chocolate mixture, sifted cocoa and flour and hazelnut meal.
  5. 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.

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