Mini Chocolate Cakes
Mini chocolate cakes from Spoonsparrow – with ground hazelnuts and chocolate coating, an irresistible dessert to nibble.
Ingredients
- 150 g dark chocolate (70% cocoa)
- 150 g soft butter (+1 tbsp for the molds)
- 100 g powdered sugar
- 6 Eggs
- 75 g sugar
- 125 g spelt flour (+1 tbsp for the molds)
- 50 g ground hazelnuts
- 75 g apricot jam
- 250 g dark chocolate (70% cocoa)
- 150 g milk chocolate (25% cocoa)
- 100 ml whipping cream (30% fat)
- Fruit (optional, e.g., banana, candied cherries)
Instructions
-
1.
Grease the molds if needed and dust with flour. Roughly chop the chocolate for the batter and melt it over a hot water bath. Beat the butter with powdered sugar in a bowl using an electric mixer until fluffy.
-
2.
Separate the eggs. Gradually fold the yolks and melted chocolate into the butter mixture. Whisk the egg whites with sugar to stiff peaks, then gently fold them into the chocolate batter. Mix the spelt flour with hazelnuts and fold it in as well.
-
3.
Fill the batter into the molds and bake in a preheated oven at 180°C (fan 160°C; gas: level 2–3) for about 30 minutes. Remove, let cool, unmold, and chill. Trim the surface smooth. Grind these crumbs finely in a mixer. Cut each mini cake crosswise, spread with warmed jam, then reassemble.
-
4.
Break both chocolates into pieces. Melt them over a hot water bath and allow to cool again. Coat the cakes with this ganache and sprinkle the edges with crumbs. Let dry, whip the cream stiffly, and decorate the mini cakes with whipped cream dots and fruit as desired.
