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.
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Last modified on: February 20th 2022
Keywords for this recipe:PâtisserieLittle cakesMoistFillingChocolateHazelnutFor 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
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 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 802 Kcal or 3,358 Kj | 31 gr | 265 gr | 143 gr |
| 40 % | 12 % | 25 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 129 Kcal or 540 Kj | 5 gr | 43 gr | 23 gr |
| 6 % | 2 % | 4 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 33 Kcal or 138 Kj | 1 gr | 11 gr | 6 gr |
| 2 % | <1 % | 1 % | 1 % |
How much will it cost?
Source
Home made.
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, ... All |
 | Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Flaky chocolate brioche, Two-coloured chocolate-orange tart, Hazelnut and chocolate biscuits, Chocolate Truffles, Chocolate and vanilla crème brûlée, ... All |
 | Ground hazelnuts: You can check-out other recipes which use it, like for example: Hazelnut and cherry financiers, Chestnut and hazelnut biscuits, Plum and hazelnut crumble, Chestnut moelleux, Piedmont pyramids, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: "Moelleux" cake batter, Pecan fruit rolls , Apple Strudel, Tarte Normande, Vanilla sugar, ... All |
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