Mini chocolate hazlenut cakes (gluten-free)

I’m stunned: I  just read a newspaper article about losing weight that actually made good sense. It advocates walking/skipping/moving yourself in whatever way you fancy over going to the gym. It favours eating full-fat dairy products in moderate quantities over highly processed food and lastly it advises turning your central heating down or off. It’s all based on the principle of turning white fat (lazy fat) into brown fat (active fat). I can’t see it catching on though — ‘Common Sense and Beige Fat’ is hardly bestseller title material is it?
Here are some delicious mini chocolate cakes, to be consumed with moderation after a brisk walk in the fresh air and the central heating down low.
Ingredients (makes 16)
200g dark chocolate (minimum 70% cocoa solids)
150g butter
130g cane sugar
4 eggs, beaten
60g powdered hazelnuts
60g powdered almonds
Pinch of salt
Preheat the oven to 180°C. Melt the chocolate and butter together. Combine the beaten eggs and sugar, gradually adding the powdered almonds and hazelnuts. Add the melted butter and chocolate mixture to the egg mixture and combine well. Pour the mixture into mini cake moulds and bake for 20 minutes.