Step 1

Preheat oven to 180°C. Grease a 6-hole, 1/3-cup capacity friand or muffin pan.

Step 2

Combine boiling water and cocoa in a large bowl. Whisk until smooth. Add sugar, hazelnut, flour, chocolate and egg yolks. Stir until well combined.

Step 3

Using an electric hand mixer, beat eggwhites until soft peaks form. Gently fold eggwhites into chocolate mixture. Two-thirds fill muffin holes with mixture. Bake for 15 minutes or until a skewer inserted into the centre has moist crumbs clinging. Stand cakes in pan for 5 minutes. Turn onto a wire rack. Sprinkle with icing sugar. Serve warm.