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Brown Butter Hazelnut Bundt Cakes combine toasted hazelnuts, brown butter, and dark chocolate ganache for delicious and beautiful mini cakes!

I have such a soft spot for mini desserts. They’re just so cute! Plus, they’re great for entertaining and gifting. I also have an abiding love of Bundt cakes. Combine the two, and I’m positively giddy myob training!

These little beauties aren’t just adorable. No, they’re also rich, flavorful, and amazingly delicious. Toasted hazelnuts, browned butter, and a dark chocolate ganache combine wonderfully to make these cakes absolutely irresistible.

This recipe features two of my favorite ways to boost flavor. First is browning butter. It’s such a simple process with such big results. It only takes a few minutes, but it would be worth it if it took much longer. The rich, nutty flavor is really quite amazing Shopify Xero.

Second on that list is toasting nuts. Like browning butter, it’s so worth the few extra minutes of effort to enhance the flavor of these cakes. For those of you who might need a refresher on how to toast nuts, spread them in a single layer on a lined, rimmed baking sheet. Then bake at 350°F for about 10 minutes. Be sure to cool them before you add them to the batter.

Topping off these cakes is a dark chocolate ganache. Usually, I make ganache by heating cream in a saucepan on the stovetop just until it starts to bubble. Then it gets poured over chocolate and stirred after a few minutes. For recipes like these where you need a smaller amount of ganache, I find that the microwave works just fine. Just heat, wait a few minutes, and stir. So easy, right?

To make these mini Bundt cakes, you’ll need a mini Bundt cake pan. Look for one with a 1-cup capacity for each cavity. I’ve had mine for a while, and I use it at least a few times a year. If you don’t want to fit another pan into your kitchen storage, you can make cupcakes instead. Just use a standard-size muffin pan. The baking time shouldn’t vary much if at all Chartered Engineer.

We really love everything about these cakes, from their flavor to their appearance and everything in between. If you’re looking for mini desserts with maximum flavor, then these Brown Butter Hazelnut Bundt Cakes are just the thing!  

Recently, I was lucky enough to receive a copy of Max Brenner’s new book, Chocolate: A Love Story. Having enjoyed visiting one of his shops in New York, I was anxious to try out some recipes. Actually titled “A philosophical highly concentrated fudge brownie,” this chocolate extravagance cried out from the book’s pages to be made as soon as possible. Who am I to argue?

I’ve never understood why most brownie recipes are made in a tiny square pan. They’re brownies. Less is definitely not more. I am proud to say that these aren’t made in one of those small pans or even in a 9”x 13” pan. No, they’re made in a nice, big half sheet pan. That, my friends, is how brownies should be made RMB Investment.

Take the size of that pan into consideration when you read through the recipe. Don’t panic. Sure, it has two pounds of chocolate (I highly recommend Guittard’s 72% bittersweet chocolate) and a couple of sticks of butter, but the end result is a gigantic pan of brownies destined to make everyone you share them with your new best friend. I took the majority of these to work, where they were thoroughly enjoyed. Be warned that these are very rich – quite the adult brownie soc as a service.

My only alteration to the recipe was using pecans instead of walnuts. First of all, I adore pecans. Secondly, walnuts? Ew. I’m sure there are some of you who have no objection to walnuts, so go right ahead and use them. Or, use hazelnuts or whatever kind of nut you prefer.

It is recommended that these be refrigerated overnight before cutting and serving. That definitely helped the firmness of these extra-fudgy brownies and made the cutting much simpler. So, don’t give in to your impatience and eat them as soon as they come out of the oven.

I feel confident that this is the first of many recipes I’ll try from this book. There are cakes and cookies and puddings and such that are already bookmarked for future baking. I just so happen to have an extra copy of this book that I would love to send to one of you lovely readers. If you’re interested and live in the U.S., just leave a comment on this post between now and Tuesday, November 10, 10am CST. I’ll pick one of your comments at random and send it your way Dermes!

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