Dutch Minicakes

dessert baking
Yield: 2-1/2 dozen minicakes Servings: 30

from cookbook….[need more info]

Ingredients

  • 1/3 cup (46 grams) all-purpose flour, unsifted

  • 1 tablespoon cocoa powder, unsifted

  • 1/2 teaspoon baking powder

  • 6 tablespoons (85 grams) unsalted butter

  • 170 grams semisweet chocolate, chopped

  • 1/2 cup (100 grams) granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 115 grams toasted hazelnuts, coarsely chopped to yield 1 cup

  • 1/4 cup (25 grams) powdered sugar, for decoration

Directions

  • Adjust rack to lower third of oven and preheat oven to 350°F (175°C). Line 2-1/2 dozen miniature muffin cups that measure 1-1/2 inches by 3/4 inch width miniature cupcake liners.

  • Sift the flour, cocoa powder, and baking powder on a sheet of waxed paper; set aside. In a small saucepan, melt the butter and chocolate over very low heat. Remove from heat; stir in the sugar. Pour into a 3-quart mixing bowl; set aside to cool slightly, about 5 minutes. Add the eggs and vanilla, stirring just until blended. Stir in the flour mixture, then the nuts.

  • Fill each paper-lined muffin cup three-quarters full. Bake in preheated oven 10 minutes only. Don’t overbake. Remove pans to wire racks to cool 5 minutes to allow cakes to firm a bit. Carefully remove cakes to other racks to cool. Sprinkle with powdered sugar before serving.

  • These are best eaten the same day they are baked; or freeze, in airtight sturdy plastic containers, up to 1 month.