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Choc-hazelnut espresso friands
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulgent hazelnut and cacao friand with a hint of espresso, topped with dark chocolate.
Ingredients:
  • 50g (1/2 cup) raw cacao powder
  • 20.00 gm gluten-free cornflour
  • 50g Sugars of the World Mexican Agave Sugar
  • 2.00 gm gluten-free baking powder
  • 230g (2 1/4 cups) hazelnut meal
  • 40g dark chocolate (85% cocoa), finely chopped
  • 100ml light flavour extra virgin olive oil
  • 125g (1/3 cup) honey
  • 80ml (1/3 cup) freshly brewed espresso
  • 5 egg whites
  • 10 hazelnuts, thinly sliced
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease nine 110ml-capacity friand tins and line with overhanging strips of baking paper.
  • Combine the cacao, cornflour, sugar, and baking powder in a large bowl. Mix in the hazelnut meal and half of the chocolate. Create a well in the center.
  • In a microwave-safe bowl, mix the oil and honey and microwave on High for 30 seconds until the honey is runny. Stir in the espresso. In a separate bowl, whisk the egg whites until frothy. Gently fold the oil mixture and egg whites into the cacao mixture. Divide the batter into prepared tins, then top with sliced hazelnuts and remaining chocolate. Bake for 20 minutes until a skewer inserted in the center comes out clean. Allow to cool in the tins for 5 minutes before transferring to a wire rack.

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