GLAZED HAZELNUT CHOCOLATE TRUFFLE CAKES

• • Yield: 16 servings
• • Difficulty: **Intermediate
• • Preparation: 45 minutes plus baking and chilling times

Hazelnut Chocolate Truffle Cakes:

2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into 1-inch pieces
1/3 cup hazelnut chocolate spread
1/4 cup water
2 large eggs
1/4 cup granulated sugar

Chocolate Glaze:

1/4 cup heavy cream
1 tablespoon light corn syrup
1 1/2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1 teaspoon hazelnut liqueur
1 tablespoon toasted hazelnuts, chopped

Make the cakes:

1. Preheat oven to 250°F. Spray 16 (1 3/4-inch) mini-muffin pan cups with vegetable cooking spray.
2. Combine chocolate, butter and hazelnut spread in medium saucepan. Cook over low heat, stirring constantly with a wooden spoon, until melted. Remove from the heat. Stir in water and let cool slightly.
3. Beat eggs and sugar in bowl at medium speed until frothy, about 2 minutes, using electric mixer at medium speed. Be careful not to overwhip as this will incorporate too much air into the cake and cause it to become dry and cracked.
4. Gently stir beaten eggs into chocolate mixture. Do not overmix. Pour batter into prepared muffin-pan cups, filling to the top. Bake cakes for 20 minutes or until puffed and set. Transfer the pan to a wire rack. Cool 30 minutes. Refrigerate 15 minutes.
5. Run a small sharp knife around the sides of cakes. Remove cakes and invert onto a wire rack placed over a waxed paper-lined baking sheet. Let stand at room temperature before glazing.

Make the chocolate glaze:

1. Place cream and corn syrup in small saucepan and heat to a gentle boil. Add chocolate and let stand for 30 seconds to melt the chocolate. Whisk until smooth. Whisk in hazelnut liqueur. Let stand at room temperature 5 minutes or until slightly thickened.
2. Pour chocolate glaze over cakes, covering them completely and spread evenly with a metal spatula. Sprinkle with chopped toasted hazelnuts.