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Hazelnut, Coffee & Chocolate Cakes
Author: Claudia Brick
Ingredients
  • 240 g hazelnuts
  • 1 tablespoon instant coffee
  • 120 g demerara sigar
  • 150 g light brown sugar
  • 50 g plain flour
  • 1/2 teaspoon baking powder
  • 100 g unsalted butter cold, cubed
  • 1 teaspoon salt
  • 160 g full fat greek yogurt (I used chobani)
  • 2 large eggs lightly beaten.
Chocolate Ganache
  • 90 ml cream
  • 100 g dark chocolate
Instructions

  1. Preheat the oven to 180°C. Grease and line the bases of 8 mini loaf or muffin tins, depending on what you have.

  2. Place the hazelnuts on a baking tray in a single layer. Roast in the oven to 5-10 minutes until golden brown and the skins are peeling off - almost looking burnt but not quite (you want to get the full flavour out of them). Leave to cool, then rub together with a clean tea towel to get most of the skins off.
  3. Place the skinned hazelnuts in a food processor with the instant coffee and blitz until finely ground.
  4. Add both sugars, the flour, salt, baking powder and cubed cold butter and blitz a couple of times until breadcrumb consistency and there is no longer any visible butter.

  5. Transfer to a large bowl. Add the yogurt and eggs and mix to thoroughly combine and there are no lumps or yogurt streaks remaining

  6. Evenly distribute the batter between the lined tins to about 2/3 full. Tap to level off. Place on a baking tray and cook for 25 minutes, rotating the tray half way through to ensure they cook evenly, until a skewer inserted into the centre comes out with just a few crumbs, the cakes bounce back to touch and are starting to pull away from the sides of the moulds. Allow to cool in the tins for 15 or so minutes before removing to a wire rack (don’t leave in too long to avoid them sticking to the tins). Leave to cool completely.

Chocolate Ganache
  1. Finely chop the dark chocolate and place in a bowl.
  2. Heat the cream in a small pot until just simmering, then pour over the dark chocolate. Leave for 5 minutes, then use a fork to whisk until completely smooth and homogenous. The longer you leave it now the thicker the ganache will become.
  3. Place the cakes on a baking rack over sheet of baking paper to catch the drips.

  4. Spoon chocolate ganache over the cakes and spread so it drips off the sides. Top with extra chopped toasted hazelnuts. Leave to set or serve immediately. Store in an airtight container for a few days.