Gianduja Cakes with Dark Choc Chips & Roasted Hazelnut

cake recipe

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup orange blossom honey

1/2 cup dark chocolate chip

1/2 cup gianduja, cut to similar size to choc chips

1/4 cup chopped roasted hazelnut

frosting recipe

125g softened unsalted butter

1/8 cup dark chip chips 

1/8 cup roasted hazelnut 

1/4 cup chopped gianduja

method

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners

sift all the dry ingredients except choc chips & gianduja

combine sifted ingredients in a bowl

in another bowl, combine all wet ingredients. mix with a hand mixer

mix the wet & the dry ingredients until well combined

fold in the choc chips, gianduja & chopped roasted hazelnuts

scoop 1/4 cup of mixture in each muffin cup (makes 9)

bake for 25mins or until the skewer comes out with just a few moist crumbs

cool in the muffin tray

to make the frosting, cream the softened butter until fluffy

in a food processor, placed the choc chips & roasted hazelnut,

blitz until it becomes a think coarse paste

fold the thick choc hazelnut paste & gianduja into the creamed butter

cool in the fridge for about 5 minutes

spread the frosting on top of the cooled cakes

(make sure the cakes are cool enough or it will melt the frosting)

garnish with shaved gianduja if desired

serves 9