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.
18K 3.7/5 based on 3 reviews
Last modified on: February 20th 2022
Keywords for this recipe:For 8 pieces, you will need:
- 1
0.6 oz ground hazelnuts - 2
0 kg 2 g Chocolate ganache - 3
0.2 oz caster sugar - 4
0 kg 4 g "Moelleux" cake batter
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:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
The chocolate-hazelnut ganache
Preheat the oven to 360°F (180°C).Spread 0.6 oz 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 0 kg 2 g Chocolate ganache and add 0.2 oz 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 825 Kcal or 3,454 Kj | 54 gr | 487 gr | 215 gr |
| 41 % | 21 % | 46 % | 33 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 397 Kcal or 1,662 Kj | 26 gr | 234 gr | 103 gr |
| 20 % | 10 % | 22 % | 16 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 103 Kcal or 431 Kj | 7 gr | 61 gr | 27 gr |
| 5 % | 3 % | 6 % | 4 % |
How much will it cost?
- For 8 pieces : 0.92 €
- Per piece : 0.12 €
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, ... 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, Flaky chocolate brioche, Two-coloured chocolate-orange tart, Hazelnut and chocolate biscuits, ... All |
 | Ground hazelnuts: You can check-out other recipes which use it, like for example: Piedmont pyramids, Hazelnut and cherry financiers, Rich hazelnut buttercream, Autumn apple and plum crumble pie, Chocolate mousse with hazelnuts, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Real custard sauce (crème anglaise), Sautéed pears with custard and orange syrup , Apple and almond cake, Almond tuiles, ... All |
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