Chocolate and hazelnut mini pound cakes
June 17, 2015
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A quick and tasty recipe to make small chocolate and hazelnut pound cakes.
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Ingredients
1. Preheat the oven at th. 6 - 180°C. Break the chocolate into pieces in a pan, add 150 of butter in parcels, sugar and 1 pinch of salt. Place over low heat until the chocolate melts.
2. Remove from heat, incorporate the eggs one by one, then add the flour, baking powder, crushed hazelnuts and mix.
3. Buttered 4 individual cake moulds. Divide the batter. Bake for 25 minutes. Check the doneness with a knife. It should come out dry. Leave to cool. Serve cold.
Our baking tip: You can replace half the hazelnuts with almonds. Serve with creme anglaise.
Photo credit : Sucré Salé
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