Ingredients: |
Ingredients: ½ tsp. cocoa powder
1 cup organic evaporated cane juice
5 tbsp. unsalted butter
4 oz. chocolate chips
½ cup natural unsalted hazelnut
2 tsp. vanilla extract
1/3 cup Flour
1/8 tsp. sea salt
3 eggs, room temperature
MERINGUE
2 egg whites
2 tsp. pure vanilla extract, or to taste
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Directions: |
Directions:Preheat oven to 425˚F. 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 ½ 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. |
This recipe for Mini Chocolate Hazelnut Cakes is from