Choc-hazel­nut es­presso friands

makes / 9 prep / 30 min­utes cook / 20 min­utes

Central and North Burnett Times - - TASTE - Recipe by Ka­t­rina Wood­man Photo by Al Richard­son


50g ( 1⁄ cup) raw ca­cao 2 pow­der 2 tbsp gluten-free corn­flour 50g agave su­gar 1⁄ tsp gluten-free bak­ing 2 pow­der 230g (2 1⁄ cups) hazel­nut 4 meal 40g dark choco­late (85% co­coa), finely chopped 100ml light flavour ex­tra-vir­gin olive oil 125g ( 1⁄ cup) honey 3 80ml ( 1⁄ cup) freshly 3 brewed es­presso 5 egg whites 10 hazel­nuts, thinly sliced 1. Pre­heat oven to 180C/160C fan-forced. Grease nine 110ml ca­pac­ity friand tins and line with strips of bak­ing pa­per, al­low­ing the sides to over­hang. 2. Sift the ca­cao, corn­flour, su­gar and bak­ing pow­der into a large bowl. Add the hazel­nut meal and half the choco­late. Stir to com­bine. Make a well in the cen­tre. 3. Com­bine the oil and honey in a heat­proof bowl. Mi­crowave on high for 30 sec­onds or un­til honey is runny. Stir in the es­presso. Use a bal­loon whisk to whisk the egg whites un­til just frothy. 4. Add the oil mix­ture and whites to the well in the ca­cao mix­ture. Gen­tly fold to com­bine. 5. Di­vide among pre­pared tins. Sprin­kle with sliced hazel­nuts and re­main­ing choco­late. 6. Bake for 20 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Cool in tins for 5 min­utes. Trans­fer to a wire rack to cool.

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