Hazelnut Bites

Small domes of a rich hazelnut ganache, covered in a chocolate glaze. Pretty to serve with coffee or as part of a High Tea. I have simply stated “1:1 ganache” as an ingredient, as it isn’t too handy to make in very small quantities, but stores well in the fridge (couple of days) or freezer. You can find the recipe here.


For the chocolate cake:

  • 1 egg, yolk and white separated
  • 50gr sugar
  • 35ml milk (150gr)
  • 1/8 tsp vanilla extract
  • 45gr flour
  • 8gr cacao
  • 1/2 tsp baking powder
  • pinch of salt

For the filling:

  • 55gr toasted hazelnuts
  • 60gr 1:1 ganache

For the glaze:

  • 250gr sugar
  • 120gr cacao
  • 280ml water
  • 200gr double cream (30-35% fat)
  • 12 gelatin sheets (20gr)

Decorative (optional):

  • chopped toasted hazelnuts
  • edible gold or copper dust
  • Makes 16


    Make the chocolate cake:
    Line a 20x20cm square cake tin with baking paper, but leave the paper to stick out a little bit to make it easier to remove it from the pans later.

    Whip up the egg yolk with the sugar until very light and foamy, for around 3 minutes. Add the milk and vanilla extract to the beating yolks and whip for 7 more minutes, so a total of 10 minutes. This sounds like a lot of time but it definitely creates the lightest result.

    Combine the flour, cacao, baking powder and salt. Gently – yes I mean very gently – fold the flour mixture into the foamy egg yolk. The gentler you are, the lighter the result will be.
    Whip up the egg white until soft peaks and gently fold those into the batter. Work gently to incorporate the whites fully without losing too much air. Slow and steady wins the race. You don’t want any white specks in the finished cake.

    Pour the batter into the baking tin. Try to spread it out as much as possible by pouring, that way you don’t need to touch it so much afterwards.

    Bake the cakes for 10 minutes on 180°C.
    Remove the cake from their tins and leave to cool.

    Make the domes:
    Chop the hazelnuts finely in a food processor. As fine as possible without turning it to a paste.
    Stir the hazelnuts into the ganache.

    Stamp 3.5-4cm circles from the cake.
    Fill sixteen 4cm half domes (silicone mold) with the mixture, place a cake circle on top and leave to set in the fridge.

    Make the glaze:
    Soak the gelatin in cold water for 5 minutes.

    Combine the sugar, cacao powder and water in a thick based sauce pan. Stir gently with a whisk, adding the cream.
    Bring the mixture to the boil and leave to simmer for 3 minutes while stirring.
    Take the pan off the heat. Skim the top if required.
    Stir the gelatin into the chocolate liquid.
    Use when warm but no longer piping hot.

    Turn the hazelnut domes out onto a wire rack. Pour the glaze over the domes.
    When the glaze is still sticky, dust the tops with edible dust. Take the domes from the wire rack with a steel spatula, decorate the base with chopped hazelnuts and place them on a plate.