Little cakes with a chocolate and hazelnut centre


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.
28 K 3.7/5 (3 reviews)
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Last modified on: February 20th 2022
For 72 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 25 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
If you start now, at 5:50, you will finish around : 7:15.Change start time
To finish around 7pm, you'll need to have started before: 18:10.Change end time

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 23 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.
Little cakes with a chocolate and hazelnut centre
Prepare 2 23 cups chocolate ganache and add 13 cup caster sugar then the toasted ground hazelnuts.

Mix well and leave to cool.

Stage 3 - 10 min.
Little cakes with a chocolate and hazelnut centre
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.
Little cakes with a chocolate and hazelnut centre

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.
Little cakes with a chocolate and hazelnut centre
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.
Little cakes with a chocolate and hazelnut centre
Place an insert in each mould and press down into the batter so that they are only just showing.

Stage 7 - 15 min.
Little cakes with a chocolate and hazelnut centre
Bake for 10-15 minutes.

Stage 8 - 30 min.
Little cakes with a chocolate and hazelnut centre
Leave to cool on a wire rack.

Stage 9
Little cakes with a chocolate and hazelnut centre
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe480 RDI=190 %4,370 RDI=410 %1,920 RDI=290 %7,370 RDI=370 %30,870 RDI: 370 %
Per 100 g30 RDI=10 %230 RDI=20 %100 RDI=20 %400 RDI=20 %1,660 RDI: 20 %
Per piece6 RDI=3 %60 RDI=6 %30 RDI=4 %100 RDI=5 %430 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, Milk, egg, Gluten
How much will it cost?
  • For 72 pieces : 8.25 €
  • 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)
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