Bob's Red Mill, Hazelnut Flour, 14 oz

Gluten Free Chocolate Hazelnut Cakes

Instructions

• Pre-heat oven to 350°F. Grease the mini bundt pan liberally with cooking spray/butter, dust with flour, tap out the excess and set aside
• Place the butter, sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment and Beat on medium-high speed until light and fluffy, about 3 minutes
• In a separate mixing bowl, add the wet ingredients: the eggs, yogurt and vanilla. Whisk to combine and set aside
• In another medium mixing bowl, add the dry ingredients: the hazelnut flour, gluten free flour, cornstarch, baking powder, espresso powder, salt, chopped hazelnuts and chocolate chips. Whisk to combine and set aside
• Turn the mixer to low and alternate adding the dry ingredients and the wet ingredients by thirds, being sure to add the next portion as soon as prior portion is incorporated. Do not overmix the batter
• Spoon the mixture into the prepared molds, filling each about 3/4 full
• Bake for 25-30 minutes (rotate the pan halfway through baking)
• Let the cakes cool for 5 minutes

• Unmold the cakes, placing them right side up on a wire rack with a baking pan underneath
• Make the hazelnut glaze: Place the chocolate chips in microwave safe bowl and heat for 30 seconds. Stir with a spatula, and heat in additional 15 seconds increments until chocolate has melted. Add the hazelnut spread of choice and espresso powder to the bowl, and whisk until smooth

• While the cakes are still warm, drizzle the glaze over each cake individually with a spoon, or dip the tops of the cakes directly into the glaze (slowing elevating the cakes out of the glaze and giving a slight twist as you remove them so the excess glaze drips off). Then, immediately sprinkle the chopped hazelnuts over the tops of the cakes.
• Let the glaze set for 10-15 minutes before serving.

Ingredients