Mini Lava Cakes

INGREDIENTS

• 2 large eggs
• 120 g Happy Hazelnut spread
• 50 g granulated sugar substitute (Stevia, Agave syrup,..)
• 2 tbsp almond flour
• 2 tbsp unsweetened cocoa powder
• 1 pinch sea salt

RECIPE

1. Preheat the oven to 190°C (fan 170°C).
2. In a mixing bowl, combine the eggs, chocolate–hazelnut spread, sweetener, almond flour, cocoa powder and salt. Mix until smooth.
3. Lightly grease a mini cupcake tin with non-stick spray or brush with a neutral oil, ensuring all sides are coated.
4. Divide the batter evenly between the 6 wells of the tin.
5. Bake on the middle shelf for 8 minutes. Do not open the oven door while baking. The cakes will look slightly under-baked but will set as they cool.
6. Remove from the oven and allow to cool in the tin for 5 minutes before carefully lifting out each mini moelleux.