It's that time of year where I seem to be constantly baking something - kids stuff - family stuff - school stuff and it will keep going till just around new year.
I've made this batch of cakes several times over the last few weeks - its the easiest fool proof recipe I know and it tastes delicious.
Today I feed 6 teen boys lunch and this was the requested dessert.
Over the years its been adapted from several recipes.
This is my version. You will find lots of different versions all over the place
This mixture will make 24 individual cakes
180g salted butter
300g good quality dark eating chocolate
1 1/4 cups of raw caster sugar
100g hazelnut meal
1 cup cocoa powder
5 large eggs
Preheat the oven to 150c.
Place the sugar, chocolate and butter in a saucepan over a low heat and gently melt until smooth.
In a mixing bowl place the almond meal and cocoa.
Add the cooled chocolate mixture to the dry ingredients and beat to combine.
Add the eggs one at a time whilst the beater is going and mix each egg in well (the mixture will be warm and you don't want the eggs to cook).
Once all the eggs have been beaten into the chocolate mixture you will have a glossy stiff mixture, using a table spoon - spoon the mixture into your muffin pan.
I recommend using a patty case or baking paper in your muffin trays as I have done for the photos.
Bake for 25 minutes
The serving size is on the small size as the cakes are incredibly rich!!
Serve with Clotted cream and fresh raspberries
Enjoy Xx Siobhan