Little cakes with a chocolate and hazelnut centre
These little cakes have a chocolate and hazelnut ganache in the centre.
This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
19K 3.7/5 based on 3 reviews
Last modified on: February 20th 2022
Keywords for this recipe:For 24 pieces, you will need:
- 1
50 g ground hazelnuts - 2
200 g Chocolate ganache - 3
20 g caster sugar - 4
350 g "Moelleux" cake batter - Total weight: 620 grams
Change measures:
Times for this recipe
Preparation: 29 min.
Resting: 30 min.
Cooking: 25 min.
All in all: 1 hour 24 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
The chocolate-hazelnut ganache
Preheat the oven to 360°F (180°C).Spread 50 g ground hazelnuts out on a sheet of cooking parchment laid on a baking sheet.
Toast in the oven for 10 minutes.
Leave to cool.
Keep the baking sheet and paper to one side to use in stage 3.
Stage 2 - 10 min.
Prepare 200 g Chocolate ganache and add 20 g caster sugar then the toasted ground hazelnuts.
Mix well and leave to cool.
Mix well and leave to cool.
Stage 3 - 10 min.
Put the ganache into a forcing bag with a 1/2" (1 cm) nozzle and pipe long "sausages" on the cooking parchment.
Put in the freezer for at least 1 hour (this can be done the day before).
Put in the freezer for at least 1 hour (this can be done the day before).
Stage 4 - 3 min.
Assembling the cakes
Preheat the oven to 390°F (200°C).Put a good 1/2" (1 cm) of moelleux batter in each mould. These silicon moulds are 8x3x3 cm (approx. 3"x1"x1").
Stage 5 - 3 min.
Take the piped ganache out of the freezer and cut into pieces to suit the length of your moulds, 6 cm here (about 2"). These are your "inserts".
Tip: mark the ganache every X cm/inches, then cut across them all at one go.
Tip: mark the ganache every X cm/inches, then cut across them all at one go.
Stage 6 - 3 min.
Place an insert in each mould and press down into the batter so that they are only just showing.
Stage 7 - 15 min.
Bake for 10-15 minutes.
Stage 8 - 30 min.
Leave to cool on a wire rack.
Stage 9
Look how attractive these cakes are with their chocolate centres!
You will notice the difference with the cake on the left, where the insert is completely covered with batter. To achieve this, put a little more batter in the mould first in stage 4, or add a thin layer to completely cover the insert.
You will notice the difference with the cake on the left, where the insert is completely covered with batter. To achieve this, put a little more batter in the mould first in stage 4, or add a thin layer to completely cover the insert.
Remarks
The insertion technique: separate preparation, shaping, then freezing before placing in a batter or dough, can be used with many different ingredients and flavours (fruits, caramel, etc.)
Keeping: Several days in an airtight tin or jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 60 % | 1,460 140 % | 640 100 % | 2,460 120 % | 10,290 120 % |
| Per 100 g | 30 10 % | 230 20 % | 100 20 % | 400 20 % | 1,660 20 % |
| Per piece | 6 3 % | 60 6 % | 30 4 % | 100 5 % | 430 5 % |
How much will it cost?
- For 24 pieces : 2.75 €
- Per piece : 0.11 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
"Moelleux" cake batter
You can get more informations, or check-out other recipes which use it, for example: Leopard cake, Dijonnaise pear cake, ... See them all 2
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Chocolate Truffles, Two-coloured chocolate-orange tart, Flaky chocolate brioche, Hazelnut and chocolate biscuits, Chocolate and vanilla crème brûlée, ... See them all 5
Ground hazelnuts
Like these other recipes: Tyrolean apple crumble, Hazelnut and cherry financiers, Chocolate mousse with hazelnuts, Piedmont pyramids, Chestnut moelleux, ... See them all 11
Caster sugar
Like these other recipes: Apple Pie, Tatin apple diplomat tart, Foie gras cured in salt, Little caramelized peach tarts, Warm apple feuillantines, ... See them all 350
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