Serving Note: If the minicakes are not
already frozen, freeze them for 30 minutes. Then the papers can be lifted
quickly and easily from the rich sticky surfaces without altering the shape of
the cakes.
Chocolate Dutch Minicakes
Batter:
1/3 C. unsifted all-purpose flour
1 T.. unsifted cocoa powder
1/2 t. baking powder
3 oz. (6 T.) unsalted butter
6 oz. semisweet chocolate, chopped
1/2 C. granulated sugar
2 large eggs
1 t. vanilla
4 oz. (1 scant cup) toasted hazelnuts, coarsely chopped to yield 1 cup
Decoration:
1/4 C. unsifted powdered sugar
Adjust rack to lower third of oven and preheat oven to 350°F. Line with
miniature cupcake liners 30 miniature muffin cups, each measuring 1 7/8 inches
by 3/4 inch.
Sift the flour, cocoa powder and baking powder on a sheet of waxed paper; set
aside. In a small saucepan, melt the butter and chocolate over very low heat.
Remove from heat; stir in the sugar. Pour into a 3-quart mixing bowl; set aside
to cool slightly, about 5 minutes. Add the eggs and vanilla, stirring just until
blended. Stir in the flour mixture, then the nuts.
Fill each paper-lined muffin cup three quarters full. Bake in preheated oven 10
minutes. Don’t overbake. Remove pans to wire racks to cool 5 minutes to allow
cakes to firm a bit. Carefully remove cakes to other racks to cool. Sprinkle
with powdered sugar before serving. These are best eaten the same day they are
baked; or freeze, in airtight sturdy plastic containers, up to 1 month.
