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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.

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Last modified on: February 20^th 2022

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For 8 pieces, you will need:

1 17 ml ground hazelnuts
2 67 ml Chocolate ganache
3 7 ml caster sugar
4 117 ml "Moelleux" cake batter

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.

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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 17 ml 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 ml Chocolate ganache and add 7 ml 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
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 %

% 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 8 pieces : 0.92 €
Per piece : 0.12 €

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: 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, Two-coloured chocolate-orange tart, Chocolate Truffles, Flaky chocolate brioche, Hazelnut and chocolate biscuits, ... All
	Ground hazelnuts: You can check-out other recipes which use it, like for example: Chestnut moelleux, Hazelnut and orange cake, Chocolate mousse with hazelnuts, Smart plum tart, Tyrolean apple crumble, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Pogne de Romans, French Family Cake, Caramelized apple rice pudding, Poaching syrup, ... All