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.
19K 3.7/5 based on 3 reviews
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Last modified on: February 20th 2022

Keywords for this recipe:
For 24 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 29 min.
Resting: 30 min.
Cooking: 25 min.
All in all: 1 hour 24 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.
Little cakes with a chocolate and hazelnut centre
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.
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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,458 Kcal or 10,291 Kj161 gr1,455 gr642 gr
123 %62 %137 %97 %
Per 100 g
Energetic valueProteins CarbohydratesFats
396 Kcal or 1,658 Kj26 gr235 gr103 gr
20 %10 %22 %16 %
Per piece
Energetic valueProteins CarbohydratesFats
102 Kcal or 427 Kj7 gr61 gr27 gr
5 %3 %6 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 0.11 €

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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