5 Ingredients or Fewer

Flourless Chocolate-Hazelnut Mini Bundt Cakes

December 15, 2014
0 Ratings
  • Makes 18
Author Notes

These flourless chocolate-hazelnut mini bundt cakes are even moister, fluffier and lighter than you could have imagined. They're also gluten-free and dairy free. —Eva-Mona

What You'll Need
  • 200 grams hazelnuts
  • 200 grams bittersweet chocolate, chopped
  • 3 eggs
  • 90 grams brown sugar
  • salt
  1. Roast hazelnuts 10min in oven preheated to 400°F. Skin and process hazelnuts with chocolate to make the meal until it sticks to the bowl.
  2. Blend one egg, two yolks and sugar in large bowl. Pour in chocolate-hazelnut mixture.
  3. In another bowl, beat egg whites and salt with electric mixer until soft peaks form. Fold into chocolate in three batches.
  4. Pour mixture into prepared mini-bundt pans and bake for 12min, 350°F.
  5. Stand cakes in pan until cold. Refrigerate if necessary, then turn unto wire rack.

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