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Gluten Free Baked Mini Chocolate Doughnut Cakes with Dark Chocolate Ganache

Gluten Free Baked Mini Chocolate Doughnut Cakes with Dark Chocolate Ganache

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 cakes

Ingredients

Doughnuts:

  • 20 g butter
  • 1 small egg
  • 50 g brown sugar
  • 1 teaspoon vanilla sugar
  • 50 ml (2/3 cup) milk
  • 30 g Greek yoghurt
  • 45 g gluten free flour
  • 15 g cocoa
  • 1/4 teaspoon baking soda

Frosting:

  • 50 g dark chocolate
  • 1 tablespoon light syrup
  • 20 g hazelnuts (finely chopped)

Instructions

  1. For the doughnuts: pre-heat the oven to 175ºC (350ºF) and grease an 16-hole mini doughnut pan (I used a silicon one, so didn't do this).

  2. Melt the butter and then whisk together with the egg, sugars and milk (I used a food processor but you could do it by hand). Add the remaining dry ingredients and work just until everything is combined. The batter will be thick.

  3. Spoon or pipe into the prepared tin, to around 3/4 full. Bake for around 8-10 minutes. The doughnuts are ready when they are a little springy to the touch. Remove from the oven and allow to cool before removing from the pan.

  4. For the ganache: using a Bain Marie (double boiler) heat the chocolate and syrup together until melted. Either dip the doughnuts in or slather it over with a knife. Sprinkle with hazelnuts and enjoy while the ganache is still soft.