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.
21 K 3.7/5 (3 reviews)
1 hour 25 min.
Easy
8 pieces
4 IngredientsLast modified on: February 20th 2022
For 8 pieces, you will need:
- 1
0.7 oz ground hazelnuts - 2
2.5 oz Chocolate ganache - 3
0.2 oz caster sugar - 4
4.2 oz "Moelleux" cake batter
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 25 min.
All in all: 1 hour 25 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 0.7 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 2.5 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 500 RDI=50 % | 220 RDI=30 % | 870 RDI=40 % | 3,630 RDI: 40 % |
| Per 100 g | 30 RDI=10 % | 230 RDI=20 % | 100 RDI=20 % | 400 RDI=20 % | 1,680 RDI: 20 % |
| Per piece | 6 RDI=3 % | 60 RDI=6 % | 30 RDI=4 % | 110 RDI=5 % | 450 RDI: 5 % |
How much will it cost?
- For 8 pieces : 1.00 €
- Per piece : 0.15 €
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, ... See them all 2
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Chocolate Truffles, Hazelnut and chocolate biscuits, Two-coloured chocolate-orange tart, Chocolate and vanilla crème brûlée, Flaky chocolate brioche, ... See them all 5
Ground hazelnuts
Like these other recipes: Chocolate mousse with hazelnuts, Hazelnut and orange cake, Chestnut moelleux, Chestnut and hazelnut biscuits, Hazelnut and cherry financiers, ... See them all 11
Caster sugar
Like these other recipes: Nanou's chocolate cake, Pistachio powder or paste, Caramelized pear custard tart, Chestnut cake, Profiteroles, ... See them all 352
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