Difficutly: moderate
Time: 20 Min
Portion: 12 servings
Ingredients:
75 g dark chocolate
100g unsalted butter, room temp
100g caster sugar
2 eggs
25g blanched hazelnuts, ground
100g self-raisin flour
100g Nutella
To Decorate
100 g dark chocolate, finely chopped
100 ml double cream
2 tbsps Nutella
25 g blanched hazelnuts, toasted and cut in large pieces
Directions:
Preheat the oven to 180 (350F)
Put the chocolate in a heatproof bowl set over a pan of gently simmering water. Do not let the bowl touch the water. Leave until almost melted. Remove from the heat and leave to cool.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Stir in the hazelnuts, then sift the flour into the mixture and fold in. Stir in the melted chocolate.
Drop 1/2 a heaped tbsp of the mixture into each paper case, then flatten and make an indentation in the centre using the back of a tsp. Drop a generous dollop of chocolate spread into the centre of each one, then top with the remaining cake mixture. Bake in the preheated oven for about 18 minutes until risen and the tops spring back when gently pressed. Transfer to a wire rack to cool.
To decorate, put the chocolate in a heatproof bowl. Heat the cream in a saucepan until almost boiling, the pour over the chocolate and leave to stand for about 5 minutes. Stir until smooth and creamy, then leave to cool for about 30 minutes until thick and glossy.
Spread the frosting over the cakes and arrange a cluster of nuts in the centre of cach one.