Hello friends, today I propose these delicious mini hazelnut and chocolate cakes to enjoy on any occasion. Very soft and chocolatey mini pastries filled with a pudding-like chocolate cream and lots of nuts. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Portions: For 12 cakes
- Cuisine: Italian
Ingredients for mini hazelnut and chocolate cakes
- 1 egg
- 1/2 cup granulated sugar
- 1/3 cup plain yogurt
- 3 tbsp sunflower oil
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk at room temperature
- 1 cup hazelnut flour (Or finely chopped hazelnuts)
- 1/3 cup all-purpose flour
- 2 tsp baking powder
- 1 pinch fine salt
- 1 tsp vanilla essence (Or 1 sachet of vanilla sugar)
- 1 cup cup whole milk
- 2 tbsp unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 pinch fine salt
- to taste apricot jam
- to taste hazelnut granules
Tools
- 1 Mold
- 2 Bowls
- 1 Whisk
- 2 Small bowls
Steps for mini hazelnut and chocolate cakes
To make these wonderful mini hazelnut and chocolate cakes you need to make the cake batter. In a bowl, beat the egg with granulated sugar and vanilla for a few minutes. Gradually add sunflower oil and milk while continuing to mix. Also, pour in the yogurt and continue mixing. Finally, add the hazelnut flour, all-purpose flour, and salt, and blend. Now add the sifted unsweetened cocoa powder and baking powder and mix again carefully until smooth.
Take the silicone savarin mold and pour the batter with the help of a pastry bag or a spoon. Then bake the mini cakes in a preheated static oven for 15 minutes at 356°F. Remove from oven and let cool for 5-10 minutes. Carefully remove the mini cakes from the mold.
Cream preparation step
In a bowl, whisk together sugar with cornstarch and unsweetened cocoa powder. Add a bit of milk just to smooth the mixture. Put the rest of the milk in a saucepan and let it simmer. Add the cornstarch and cocoa mixture to the milk and thicken by stirring quickly with a whisk until completely thickened. Turn off the heat and let it cool at room temperature by placing plastic wrap directly on the cream.
Take the cakes and dip their surface in the small bowl containing apricot jam, then dip in the small bowl containing hazelnut granules, and place them on a cooling rack.
Place the chocolate cream in a piping bag fitted with a plain nozzle and fill and decorate the hollow center of the cake. And here they are ready, the mini hazelnut and chocolate cakes. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
The mini hazelnut and chocolate cakes can be stored for 2 days in the fridge. If desired, you can also fill them with simple whipped cream or custard. Hazelnuts or hazelnut flour can be replaced with almonds.
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