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.
22 K 3.7/5 (3 reviews)
1 hour 25 min.
Easy
24 pieces
4 IngredientsLast modified on: February 20th 2022
For 24 pieces, you will need:
- 1
50 g ground hazelnuts - 2
200 g chocolate ganache - 3
20 g caster sugar - 4
350 g "moelleux" cake batter - Total weight: 620 grams
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 50 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 200 g chocolate ganache and add 20 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 1,460 RDI=140 % | 640 RDI=100 % | 2,460 RDI=120 % | 10,290 RDI: 120 % |
| Per 100 g | 30 RDI=10 % | 230 RDI=20 % | 100 RDI=20 % | 400 RDI=20 % | 1,660 RDI: 20 % |
| Per piece | 6 RDI=3 % | 60 RDI=6 % | 30 RDI=4 % | 100 RDI=5 % | 430 RDI: 5 % |
How much will it cost?
- For 24 pieces : 2.75 €
- 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: Leopard cake, Dijonnaise pear 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, Flaky chocolate brioche, Chocolate and vanilla crème brûlée, ... See them all 5
Ground hazelnuts
Like these other recipes: Chestnut and hazelnut biscuits, Autumn apple and plum crumble pie, Chestnut moelleux, Rich hazelnut buttercream, Piedmont pyramids, ... See them all 11
Caster sugar
Like these other recipes: Boulangère tart tatin with vine nectarines, Grandma Solange's biscuits, Household cake (Gâteau de ménage), Apple custard tart, Apricot jam with vanilla, ... See them all 356
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021339 K5 50 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023243 K 24.6 2 hours 45 min.
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.December 6th 2015416 K4.8 35 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.February 21th 2011380 K 44.8 15 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.February 21th 2011274 K3.8 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
Note: We'll never share your e-mail address with anyone else.
Post a 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.