Chocolate Dutch Minicakes

Chocolate Dutch Minicakes


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


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.

Makes 30 1 1/2-inch minicakes.

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