Ingredients
- 7 oz (200 g) hazelnuts
- 6 oz (175 g) butter
- 5 oz (150 g) sugar
- 4 oz(100 g) muscovado sugar
- 3 oz (75 g) good quality cocoa powder
- 2 fl oz (50 ml) golden syrup
- 1 pinch salt
- 4 oz (100 g) plain flour
- 1 tsp baking powder
- 3 free-range eggs
- 4 oz (100 g) good quality dark chocolate, 70% cocoa slids
- lightly whipped cream and fresh raspberries, to serve
How to Make It
- Preheat the oven to 200°C (400°F/gas 6).
- Roast the whole hazelnuts in the middle of the oven for 6–10 minutes. Let them cool, then rub away most of the skin with the help of a tea towel.
- Beat the butter, sugar and muscovado sugar until creamy.
- Mix in the cocoa, syrup and salt. Mix the flour with the baking powder.
- Beat one egg at a time into the mixture and fold the flour in last.
- Coarsely chop the chocolate and mix it together with the whole hazelnuts into the mixture.
- Set out paper muffin cups in a muffin tin and fill the cups two-thirds full with batter.
- Lower the oven temperature to 180°C (350°F/gas 4.
- Bake in the middle of the oven for around 20 minutes. Test for doneness with a toothpick; they should be a little sticky in the middle.
- Serve topped with whipped cream and fresh raspberries.
