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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.

18K 3.7/5 based on 3 reviews

Last modified on: February 20^th 2022

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For 12 pieces, you will need:

1 25 g ground hazelnuts
2 100 g Chocolate ganache
3 10 g caster sugar
4 175 g "Moelleux" cake batter
Total weight: 310 grams

Change these quantities to make: 8 pieces 12 pieces 24 pieces 48 pieces 72 pieces

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
29 min.	30 min.	25 min.	1 hour 24 min.

At what time:

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Step by step recipe

Stage 1 - 10 min.

Little cakes with a chocolate and hazelnut centre

The chocolate-hazelnut ganache

Preheat the oven to 360°F (180°C).

Spread 25 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 100 g Chocolate ganache and add 10 g caster sugar then the toasted ground hazelnuts.

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).

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,229 Kcal or 5,146 Kj	80 gr	728 gr	321 gr
61 %	31 %	69 %	49 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
396 Kcal or 1,658 Kj	26 gr	235 gr	103 gr
20 %	10 %	22 %	16 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
102 Kcal or 427 Kj	7 gr	61 gr	27 gr
5 %	3 %	6 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Milk, Egg, Gluten

How much will it cost?

For 12 pieces : 1.37 €
Per piece : 0.11 €

Change currency:

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: Dijonnaise pear cake, Leopard cake, ... All
	Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Chocolate Truffles, Two-coloured chocolate-orange tart, Hazelnut and chocolate biscuits, Flaky chocolate brioche, ... All
	Ground hazelnuts: You can check-out other recipes which use it, like for example: Piedmont pyramids, Chocolate mousse with hazelnuts, Tyrolean apple crumble, Chestnut and hazelnut biscuits, Rich hazelnut buttercream, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Quick bramble jelly, Quince jelly, Chocolate mousse with hazelnuts, Caramel rice pudding, ... All

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