Name: Choc-hazelnut mini mud cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 200 gram dark chocolate, chopped; 125 gram butter, chopped; 1 cup caster sugar; 3/4 cup water; 1 egg, lightly beaten; 1/2 cup plain flour; 1/2 cup self-raising flour; 1/2 cup hazelnut meal; 6 chocolate balls, quartered; icing sugar or cocoa powder, to dust

Ingredients

200 gram dark chocolate, chopped

125 gram butter, chopped

1 cup caster sugar

3/4 cup water

1 egg, lightly beaten

1/2 cup plain flour

1/2 cup self-raising flour

1/2 cup hazelnut meal

6 chocolate balls, quartered

icing sugar or cocoa powder, to dust

Method

1.Preheat oven to moderate, 180°C. Lightly grease or line a 12-hole muffin pan with paper cases.

2.In a medium saucepan, combine chocolate, butter, sugar and water; stir over medium heat until sugar dissolves. Cool slightly. Whisk in egg.

3.Sift flours together into a large bowl; stir hazelnut meal through. Lightly mix chocolate mixture through until combined. Spoon into cases until two-thirds full. Press two chocolate quarters into each case.

4.Bake 20-25 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes; transfer to wire rack to cool completely. Dust with icing sugar or cocoa powder to serve.