Tuesday, October 8, 2019

Abrams Dinner Party: The Forest Feast Mediterranean Cookbook...Featuring Chocolate-Hazelnut Cake Cups #AbramsDinnerParty #ForestFeastMediterranean #chocolate #hazelnut #cake #easybaking #sponsored

I'm so excited to share that The Weekend Gourmet has been selected to take part in the 2019-2020 Abrams Dinner Party group! Over the next few months, I'll be sharing lots of great books from the Abrams Books Food and Drink line -- including the best recipes from some amazing cookbooks -- with you! I'm so excited to share my first cookbook with you today! The Forest Feast Mediterranean by Erin Gleeson is full of simple and delicious vegetarian recipes that are inspired by her family's travels throughout the Mediterranean! When I say simple? I literally mean every recipe contains only a handful of simple ingredients that result in a delicious dish that's definitely more than a sum of its components!

Whether you're looking for snacks and appetizers, pasta dishes, veggie sides, or sweets...you're covered! I especially love the no-stress, quick nature of the recipes that Erin shares. I can't want to try her Pomegranate Stuffed Avocados, Spinach-Rice Pie, and Honey-Pistachio Bars...but a simple three-ingredient dessert caught my eye first! Chocolate-Hazelnut Cake Cups are a snap to make...and they taste heavenly. In the time it takes to open a box of brownie mix, you can make these fudgy brownie-like cakes instead. If you love Nutella? You'll love these cakes...because this addictive spread is the base of the batter! A recipe like this makes baking from scratch totally simple.

Chocolate-Hazelnut Cake Cups
from The Forest Feast Mediterranean
Ingredients (makes 4-5 servings):
* 1 cup Nutella
* 1/2 cup flour
* 2 eggs

For topping:
* More Nutella
* Chopped hazelnuts
* Flaky sea salt

Step 1: Mix the Nutella, flour, and eggs in a bowl to form a thick batter.
Step 2: Spoon the batter into four oiled 3 1/2-inch ramekins. Bake for 18 minutes at 350℉. They should be just a bit molten in the middle. 

NOTE: I used five of my great grandmother's decorative Fall-themed glazed enamel pieces instead of ramekins.
Step 3: Let the cakes cool for a minute or so. Before serving, top each cake with a dollop of Nutella, a sprinkling of chopped hazelnuts, and a pinch of  flaky sea salt. Serve the cakes warm...and get ready to swoon!
Dear Lord...these little cakes are simply AMAZING! The three-ingredient batter comes together in a minute or two -- no more time than it takes to open a box of brownie mix! For me to bake something from scratch, it has to be simple...and t his recipe definitely fits the bill. With the holiday season fast approaching, this is a perfect recipe to have in your back pocket for last-minute company and party invitations. Everyone in my family who tasted these cakes went nuts for them...so that's definitely a winner in my book!

Disclosure: I received a copy of The Forest Feast Mediterranean cookbook as part of the Abrams Dinner Party. All opinions shared are solely my own.

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