Ingredients
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.
It’s best to use chocolate balls that have a solid centre. Cakes are cooked if a skewer inserted in the centre is clean and dry when removed.
Note