Gianduja

INGREDIENTS

225ml unsalted butter, softened

225g light brown sugar

pinch salt

150g self-raising flour

50g ground hazelnuts

25g cocoa powder

1 1/2 teaspoons baking powder

4 medium eggs

50g hazelnuts, chopped and toasted

60ml Plain syrup

Chocolate ganache, chocolate and hazelnut variation

120g chocolate hazelnut-spread

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with 20 cases.

Place the butter, sugar and salt in a mixing bowl and cream until pale and fluffy. Sift the flour, ground hazelnuts, cocoa powder and baking powder into a separate bowl. Beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind the mixture. Once all the egg has been added, add the dry ingredients and hazelnuts, folding until just combined.

Using a piping bag or tablespoon, fill the cases until two-thirds full. Bake for 15-20 minutes, depending on your oven. The tops should look dry and spring back to the touch. If in doubt, insert a knife into the centre of each; it should come out clean. Rest for a few minutes outside of the oven and brush with the syrup. Remove from the trays and leave to cool on a wire rack.

When cold, use a melon baller to hollow out a small hole in the middle of each and fill with the chocolate-hazelnut spread.

To decorate, in a heatproof bowl over a saucepan of simmering water, gently warm the chocolate-hazelnut ganache until dipping consistency. Dip in the cupcakes so that the tops are covered and finish with a gilded hazelnut.

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