Strawberry Topped Chocolate Hazelnut Friands

CHOC STRAWBERRY FRIANDS1

One of the best things about where I work is that we all appreciate the pure joy of food.

In between talking about necessary fashion stuff, the chat turns mostly towards what we are all having for lunch or dinner that day and what we had for supper last night. We always have cake for birthdays and the team all love a seasonally themed buffet lunch ( our Halloween themed lunch was a stunner ). One such midday feast was held last week to celebrate our lovely Rachel’s nuptials and these Strawberry Topped Chocolate Hazelnut Friands were my cake contribution.

Surely, one of the best ways to enjoy fruit is to coat it in thick creamy chocolate. It’s then even better when you pop it on top of a moist little chocolate cake, right?

 Strawberry Topped Chocolate Hazelnut Friands

5 large egg whites
185g butter, melted
100g ground hazelnuts
240g icing sugar
50g plain flour
25g good quality cocoa powder
50g dark chocolate chunks
12 strawberries
150g good quality dark chocolate

Preheat oven to 180C / 160C fan forced.

Lightly grease a 12 hole friand tin. Probably the best way of doing this is to use a little melted butter and a pastry brush. This method is especially good if your friand pan has a motif on the bottom as mine does, the brush can easily get in any nooks and crannies.

Whisk the egg whites in bowl until amalgamated.

Stir in the melted butter, ground hazelnuts and sifted icing sugar. Then sift in the flour, cocoa powder, throw in the chocolate chunks and mix in gently.

Spoon into pan holes and place tin in the centre of the preheated oven for 20 – 25 mins.

Leave in the tin for 15mins and then remove and let the little cakes cool completely.

Whilst the friands are cooking and cooling, crack on with your strawberry toppers. Melt your chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Dip each strawberry into the liquid chocolate and set onto a silicone sheet or a piece of baking paper. Once all the Strawbs are coated, place in the fridge to harden.

Drizzle the friands with your left over chocolate, adding an extra blob in the centre. Use this blob to stick your chocolate coated strawberries to the top of your little cakes.

Leave to harden.

Make sure you eat these within 24 hours as the strawbs will go mushy if left too long ( although I’m sure they wont hand around that long! ).

Happy Baking!

Love Lemony x

 

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