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.
16K 3 3.7
Last modified on: February 20th 2022
Keywords for this recipe:For 8 pieces, you will need:
- 1
17 g ground hazelnuts - 2
67 g Chocolate ganache - 3
7 g caster sugar - 4
117 g "Moelleux" cake batter - Total weight: 208 grams
How long does 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 17 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 67 g Chocolate ganache and add 7 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 271 Kcal or 1,135 Kj | 10 gr | 89 gr | 48 gr |
| 14 % | 4 % | 8 % | 7 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 130 Kcal or 544 Kj | 5 gr | 43 gr | 23 gr |
| 7 % | 2 % | 4 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 34 Kcal or 142 Kj | 1 gr | 11 gr | 6 gr |
| 2 % | 1 % | 1 % | 1 % |
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: Dijonnaise pear cake, Leopard cake, ... All |
 | Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Hazelnut and chocolate biscuits, Chocolate and vanilla crème brûlée, Chocolate Truffles, Flaky chocolate brioche, ... All |
 | Ground hazelnuts: You can check-out other recipes which use it, like for example: Tyrolean apple crumble, Chestnut moelleux, Chocolate mousse with hazelnuts, Chestnut and hazelnut biscuits, Hazelnut and orange cake, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Stewed rhubarb, Pitta bread, Tarte à l'coloche, Vanilla ice cream, Gâteau Breton (Brittany butter cake), ... All |
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.2.7M 23.4 40 min. November 15th 2018
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...321K 24 40 min. June 6th 2012
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.892K 34.3 7 hours December 30th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.