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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.
This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
39 K 3.7/5 (3 reviews)441473
Last 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
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
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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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 25 g RDI=40 % | 234 g RDI=89 % | 103 g RDI=142 % | 396 kcal RDI=20 % | 1,660 kJ RDI=20 % |
| Per piece | 6 g RDI=10 % | 60 g RDI=23 % | 26 g RDI=37 % | 102 kcal RDI=5 % | 429 kJ RDI=5 % |
| Whole recipe | 160 g RDI=247 % | 1,455 g RDI=549 % | 641 g RDI=879 % | 2,457 kcal RDI=123 % | 10,289 kJ RDI=123 % |
How much will it cost?
For 24 pieces
2.75 €
Per piece
0.15 €
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 cakeDijonnaise pear cake See all 2 other
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Hazelnut and chocolate biscuitsChocolate TrufflesFlaky chocolate briocheChocolate and vanilla crème brûléeTwo-coloured chocolate-orange tart See all 5 other
Ground hazelnuts
Caster sugar
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