- 180g (6 oz) butter, chopped
- 220g (7 1/2 oz) quality dark cooking chocolate, chopped
- 1 1/4 cups caster sugar
- 3/4 cup almond meal
- 1 cup cocoa powder, sifted
- 5 eggs
- 2 Tablespoons of hazelnut oil
Preheat the oven to 140 degrees C (280 degrees F).
Place the butter, chocolate and sugar in a saucepan over low heat and stir until melted and smooth.
Place the almond meal and cocoa in a bowl and whisk in the chocolate mixture add hazelnut oil.
Add the eggs gradually, whisking until well combined. Grease 12 x 1/2 cup (4 fl oz) capacity non stick muffin tins. Or alternately use patty cases.
Spoon in the mixture and bake for 30 minutes or until firm.
Allow to cool in the tins.