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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.

28 K 3.7/5 (3 reviews)

1 hour 25 min. difficulté

Easy

2.75 €

24 pieces

4 Ingredients

Last modified on: February 20^th 2022

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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 these quantities to make:

8 pieces 12 pieces 24 pieces 48 pieces 72 pieces

Change measures:

Metric

Metric weight Metric volumes

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 , 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.

Little cakes with a chocolate and hazelnut centre

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.

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

	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 %

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 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: Dijonnaise pear cake, Leopard cake, ... See them all 2

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