Chocolate espresso cakes
½ cup (50g) hazelnut meal (ground hazelnuts)
½ cup (85g) rapadura sugar
½ cup (80g) buckwheat flour
½ cup (50g) raw cacao powder
1 teaspoon baking powder
½ cup (125ml) unsalted butter, melted
¾ cup (180ml) buttermilk
2 teaspoons vanilla extract
⅓ cup (65g) chocolate-coated coffee beans, crushed
⅓ cup (80ml) espresso coffee ½ cup (125ml) water
¼ cup (45g) rapadura sugar Preheat oven to 160°C (325°F). Place the hazelnut meal, sugar, flour, cacao, baking powder, butter, eggs, buttermilk and vanilla in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until well combined. Lightly grease 4 x 10cm round springform cake tins and line the bases with non-stick baking paper. Divide the mixture between the tins. Cook for 25–30 minutes or until cooked when tested with a skewer.
While the cakes are cooking, make the espresso syrup. Place the espresso, water and sugar in a medium saucepan over high heat and cook for 10–12 minutes or until reduced and syrupy.
Spoon half of the hot syrup over the cakes in the tins and set aside to cool slightly. Remove the cakes from the tins and top with the remaining syrup and coffee beans to serve. MAKES 4.