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Recipe

Chocolate hazelnut fairy cakes

Easy to make and delicious to devour - these heavenly chocolate hazelnut fairy cakes make the ultimate weekend sweet treats!

Aug 31, 2015 2:00pm
  • 25 mins preparation
  • 25 mins cooking
  • Makes 12
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Ingredients

Chocolate hazelnut fairy cakes
  • 4 eggs
  • 3/4 cup caster sugar
  • 3/4 cup self-raising flour
  • 1/4 cup cocoa
  • 1 tablespoon cornflour
  • 1/3 cup boiling water
  • 10 gram butter, melted
  • 1/2 cup nutella
  • 300 millilitre tub thickened cream, whipped
Hazelnut praline
  • 1/2 cup roasted hazelnuts, roughly chopped
  • 1/2 cup caster sugar
  • 1/4 cup water

Method

Chocolate hazelnut fairy cakes
  • 1
    Preheat oven to moderate, 180C. Line a 12 hole , muffin pan with baking paper or paper patty cases.
  • 2
    In a large bowl, using an electric mixer, beat eggs and sugar together 10 minutes until thick and pale.
  • 3
    Sift dry ingredients together. Lightly fold into egg mixture, followed by combined water and butter.
  • 4
    Pour mixture evenly into recesses. Bake 10-12 minutes, until sponge springs back when touched lightly. Cool on a wire rack.
  • 5
    Meanwhile, make praline: line an oven tray with baking paper. Arrange hazelnuts on tray. In a medium saucepan, combine sugar and water over low heat. Stir until sugar dissolves. Increase heat to high, bring to boil. Boil, not stirring 8-10 minutes, until mixture turns a caramel colour. Pour toffee over hazelnuts. Set aside until hardened.
  • 6
    In a small bowl, beat nutella until smooth. Fold through cream.
  • 7
    Using a small sharp knife, cut a “cone shape” circle from the top of each muffin. Slice each circle in half to make two ‘wings’. Fill holes with hazelnut cream. Place wings on top. Sprinkle with chopped hazelnut praline.

Notes

If liked, pipe the nutella cream into the recesses using a piping bag fitted with a plain tube.

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