A hint of spice adds depth to these moist, rich mouthfuls.
- Portion size 32 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
Ingredients
Method
In heatproof bowl over saucepan of hot (not boiling) water, melt butter with chocolate; let cool. Stir in sugar, eggs and vanilla.In separate bowl, whisk together flour, hazelnuts, cinnamon, cloves and salt; stir into chocolate mixture. Drop by 1 tbsp (15 mL) into each paper-lined mini-muffin cup. Spoon 1/4 tsp (1 mL) chocolate hazelnut spread onto each.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 10 minutes. Let cool in pan on rack. Remove from pan; let cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts Per piece: about
- Sodium 25 mg
- Protein 1 g
- Calories 86.0
- Total fat 6 g
- Potassium 41 mg
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
