Hazelnut Ganache Mini Cakes

Preheat oven to 375 degrees F or 180 C.

Quick note: these mini cakes aren’t heavy on the sweetness, but the ganache adds that “just enough” sweet flavor. However, if you love lots of sugar, you might want to add a bit more.

For the cake:

1. In a blender, refine the sugar. Add the hazelnuts and blend until smooth.

2. Melt butter until bubbly on low heat. Add honey and let simmer for another minute in order to brown slightly (be careful not to burn).

3. Sift flour, salt and baking powder together and combine with the hazelnut/sugar mix.

4. Whisk eggs and vanilla together and add to the butter mixture (you could whisk eggs in this mixture to make it easier, as long as the butter has cooled slightly).

5. Combine liquid and dry ingredients until they come together, but not overly mixed. Then pour into a muffin pan or muffin cups, filling about 2/3 or 3/4th of the way.

Bake for 10-15 minutes until an inserted toothpick comes out clean.

For the ganache:

Melt the chocolate on lowest heat in a very small saucepan, constantly stirring. When it is almost done melting, add heavy cream and espresso.

Top the cake with ganache after it has cooled.

Enjoy with tea and a friend.