Hazelnut Espresso Leaves Recipe

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:

1. Dissolve espresso powder in hot water.
2. Break chocolate into small pieces and melt with the butter and espresso in a bain-marie (do not boil).
3. Let the mixture cool down. Fold in ground and chopped hazelnuts.
4. Separate eggs.
5. Cream the sugar and the egg yolks with a mixer until you have twice the volume you started with. Add the espresso chocolate mixture.
6. Beat the egg whites until stiff and carefully fold into the mixture.
7. 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.
8. Continue at 320° F for a further 20-25 minutes.
9. Let the cakes cool in the mold after baking for approx. 10 minutes.
10. Then remove from the mold and allow to cool thoroughly on a wire cake rack.
11. Decorate to taste. Recipe thanks to Birkmann.