Mini Chocolate Hazelnut Cakes - cooking recipe

Ingredients

100 g chocolate, dark, chopped
180 ml water
100 g butter, softened
220 g brown sugar, firmly packed
3 eggs
25 g cocoa powder
110 g flour, self raising
35 g hazelnut meal

Preparation

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.