← Back to Search Results
baking
Miniature Chocolate Hazelnut Cakes

Photo by: Kathryn Barnard
Comments: 0
 

Recipe

The combination of chocolate and hazelnuts can be traced back as far as the early 1600s to a Spanish recipe. What a remarkably pleasing discovery to combine these two special ingredients! These cakes are very moist and decadent.

Yield: Makes 1 dozen 2¾-inch cupcakes or six 5-inch cakes

Ingredients

For the Cakes:

  • ¾ cup brown rice flour
  • ½ cup hazelnut flour
  • ½ cup unsweetened cocoa powder
  • ½ cup packed dark brown sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon sea salt
  • ½ cup canola or extra virgin olive oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup water

For the Frosting:

  • 5½ ounces dark chocolate (70% cacao), chopped
  • 1 cup coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon

Directions

1. To make the cakes, first preheat the oven to 350 degrees F.

2. In a large bowl, combine the brown rice and hazelnut flours, cocoa powder, brown sugar, baking soda, and salt. In a separate bowl, combine the oil, maple syrup, vanilla, and water. Whisk the wet ingredients into the dry ingredients. Pour into 12 paper-lined 2¾-inch cupcake tins or 6 ungreased 5-inch rame-king. For cupcakes, bake for 30 minutes. For larger cakes, bake for 45 minutes, or until the cake bounces back after gently pressing a finger into the top. Let cool while you make the frosting.

3. To make the frosting, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate. When the chocolate is completely melted, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the coconut oil, vanilla, salt, and cinnamon, and beat on medium speed to combine. Place the mixing bowl in the refrigerator for 30 minutes to chill the frosting. When cool, scrape down the sides of the bowl and beat again on high speed until light and fluffy, 2 to 3 minutes. Frost cooled cakes and devour!


© 2011 Jennifer Katzinger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

463kcal (23%)
321mg (13%)
37g
3g
36g (55%)
0g
20g (100%)
12g
2g
1mg (0%)
23g
3g
62mg
241mg
0mcg RAE (0%)
0mg (1%)
38mg (4%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
american-masala American Masala
by Suvir Saran
lidias-italy Lidia's Italy
by Lidia Bastianich
food-to-live-by Food to Live By
by Myra Goodman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
mexican-everyday Mexican Everyday
by Rick Bayless
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
west-coast-cooking West Coast Cooking
by Greg Atkinson
cook-with-jamie Cook with Jamie
by Jamie Oliver
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?