- 285g (91/2oz) dark chocolate (we like Menier 55%)
- 225g (8oz) caster sugar
- 225g (8oz) softened unsalted butter
- 7 free-range eggs, separated
- 225g (8oz) ground hazelnuts
- 1tbsp espresso
- 1tbsp rum
- For the ganache:
- 200g (7oz) dark chocolate
- 100g (4oz) unsalted butter
- hazelnuts, roasted and shelled, to decorate
- You will need:
- 2 x 12-hole patty tins, lightly greased
Preheat the oven to 170 C, 150 C fan, 325 F, gas 3. Melt the chocolate in a bowl over a saucepan of simmering water, then leave to cool. Beat the sugar and butter until light and fluffy, then add the egg yolks, beating well after each addition. Add the melted chocolate and mix well, then fold in the nuts, espresso and rum.
Whisk the egg whites until they form soft peaks. Fold a third into the chocolate mixture to loosen it, then fold in the rest. Spoon the mixture into the patty tins and bake for 20 to 25 minutes until just cooked. They should be a little moist in the centre. Swap the trays over half way through. Cool for a few minutes in the tins, then invert on to a cooling rack.
For the ganache, melt the chocolate and butter over simmering water. Pour a little ganache over each cake and decorate with a roasted hazelnut. You can make these Hazelnut kisses the day before serving; store in a lidded container.