When making these chocolate cup cakes a few months ago I explained the history of the cake called Morehampton; a Swedish sticky chocolate cake that turned into a hazelnut fudge cake when I lived on Morehampton Road. Last week I baked one of those and brought to a BBQ, it was very appreciated and nobody could belive this was put together in 35min, including the time in the oven. I used dark muscovado sugar instead of caster sugar, and put little chunks of dark chocolate on top of the cake before it went in to the oven, it made the cake even tastier.
150 grams butter
2 eggs
200 grams dark muscovado sugar
80 grams plain white flour
40 grams cocoa powder
90 grams hazelnuts
pinch of salt
50 grams dark chocolate
Chop the hazelnuts finely and toast in a hot frying pan until golden brown. Melt butter and let cool down. Mix all dry ingredients in a bowl, add melted butter and the egg, stir until well mixed. Pour in to a cake tin and sprinkle chopped dark chocolate on top. Bake for 25min on 175C.
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