Hazelnut Espresso Leaves Recipe
- SKU:
- B9
Description
Ingredients:
- 1 1/2 tbsp. instant espresso powder
- 1/4 cup or 2oz. dark chocolate
- 1/2 cup butter
- 1/2 cup ground hazelnuts
- 1/4 cup chopped hazelnuts
- 1/3 cup sugar
- 2 eggs
Instructions:
- Dissolve espresso powder in hot water.
- Break chocolate into small pieces and melt with the butter and espresso in a bain-marie (do not boil).
- Let the mixture cool down. Fold in ground and chopped hazelnuts.
- Separate eggs.
- Cream the sugar and the egg yolks with a mixer until you have twice the volume you started with. Add the espresso chocolate mixture.
- Beat the egg whites until stiff and carefully fold into the mixture.
- Grease the mold with baking spray (or alternatively use butter), fill with the mixture, and bake in a preheated oven (top and bottom heat; middle rack) at 350° F for approx. 10 minutes. The molds used are the Regular Silicone Leaf Cake Mold or the Mini Silicone Leaf Cake Mold. Note: We no longer have the Silicone Leaf Cake Molds in stock.
- Continue at 320° F for a further 20-25 minutes.
- Let the cakes cool in the mold after baking for approx. 10 minutes.
- Then remove from the mold and allow to cool thoroughly on a wire cake rack.
- Decorate to taste. Recipe thanks to Birkmann.