Wednesday, September 1, 2010
(Recipe adapted from The Australian Women's weekly - the new classics book, modified along the way!)
35gm cocoa powder
80 ml hot water
150 g dark eating chocolate melted
150 g butter, melted
160 g firmly packed brown sugar
100 g hazelnut meal
4 eggs separated
some flaked almond to sprinkle on top (optional)
12 muffin paper cups
1) Preheat oven to 180C. Line 12 hole muffin pan with muffin paper cups.
5) Sprinkle flake almonds on top and bake in oven for about 30 minutes or until done (to test, use a jam knife to dip into the middle of the muffin, if it comes out clean, it should be ready).
6) Remove cupcakes from the pan and stand on a wire rack to cool and it is ready to be enjoyed!
Posted by Private Kitchen Journey at 8:03 PM