Pyssel & Trix
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Photo: Wolfgang Kleinschmidt
200 g (7 oz) hazelnuts
175 g (6 oz) butter
125 g (3 ½ oz) caster sugar
110 g (4 oz) light muscovado sugar
60 g (2 1/3 oz) good quality cocoa powder
70 g (2 2/3 oz) golden syrup
1 pinch of salt
90 g (3 ½ oz) plain flour
1 teaspoon baking powder
3 organic eggs
100 g (4 oz) good quality chocolate (70% cocoa solids)
Serve with lightly whipped cream and raspberries
Preheat the oven to 200°/400°F/gas 6.
Roast the whole hazelnuts golden in the middle of the oven for 5-10 minutes. Let them cool for a few minutes and put them in a tea towel to rub off most of skin.
Beat together the butter, caster sugar and muscovado sugar until creamy.
Stir in the cocoa powder, golden syrup and salt. Mix the flour with the baking powder.
Add the eggs one at a time, beating the mixture after adding each one. Carefully blend the flour mixture into the egg batter.
Coarsely chop the chocolate and stir it in with the whole hazelnuts.
Put paper cases (in a muffin tin) and pour in the mixture until the cases are two-thirds full.
Lower the temperature in the oven to 175°C/350°F/gas mark 4.
Bake in the middle of the oven for about 20 minutes. Check them with a skewer; they should be a bit gooey in the middle.
Serve with whipped cream and fresh raspberries.
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