1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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

Keywords for this recipe:

For 48 pieces, you will need:

1 ½ cup ground hazelnuts
2 1 ¾ cup Chocolate ganache
3 0 kg 3 g caster sugar
4 0 kg 3 g "Moelleux" cake batter

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

Change measures: Metric

Metric weight Metric volumes

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.

Little cakes with a chocolate and hazelnut centre

The chocolate-hazelnut ganache

Preheat the oven to 360°F (180°C).

Spread ½ cup 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 1 ¾ cup Chocolate ganache and add 0 kg 3 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
4,915 Kcal or 20,578 Kj	321 gr	2,910 gr	1,283 gr
246 %	123 %	275 %	194 %

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 48 pieces : 5.50 €
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: Leopard cake, Dijonnaise pear cake, ... All
	Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Chocolate Truffles, Hazelnut and chocolate biscuits, Chocolate and vanilla crème brûlée, Two-coloured chocolate-orange tart, Flaky chocolate brioche, ... All
	Ground hazelnuts: You can check-out other recipes which use it, like for example: Rich hazelnut buttercream, Tyrolean apple crumble, Plum and hazelnut crumble, Chocolate mousse with hazelnuts, Chestnut moelleux, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus syrup, Fruit paste : Blackcurrant, Peach and verbena feuilleté, Fresh mint ice-cream, Brioche dough, ... All

Other recipes you may also like

Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
411K4.8 33 min. December 6^th 2015

Endives

A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
309K5 1 hour 29 min. February 14^th 2012

Ocean bread

The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt...
166K 63.8 5 hours 7 min. October 24^th 2017

Pistachio shortbread biscuits

These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
142K 54.6 2 hours 58 min. April 19^th 2012

Quiche Lorraine

Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
142K4.9 1 hour 5 min. April 17^th 2022

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.