If you are looking for a moist and delicious chocolate cake, this is the perfect recipe for you! A cocoa and chocolate cake that melts in your mouth, soft and light, perfect for breakfast or a snack.
Easy and very quick to make, it will win you over right away.
I suggest you to use a kitchen scale. Heat fan oven at 302F -150°C. Grease a mini cake pan and set aside. In a small saucepan, melt the butter with chocolate and whipping cream, stirring from time to time and set aside. Sift the flour with cocoa powder, baking powder and salt. In a mixing bowl, whip the eggs with both sugar for about 3 minutes. Add the sifted almond powder in 2 batches, on low speed. Add the sifted powders in 3 batches on low speed until combined. Then, add the chocolate, butter and cream mixture. Pour the batter into a piping bag, and pour 80 g of the batter inside the prepared pan. Sprinkle the tops with chocolate chips and bake for about 27 minutes. Out of the oven, allow the cakes to cool for 10 minutes in the cake pan set, then transfer the cakes from the pan to a rack to cool completely. Brush the tops with neutral gel, place a 2 cm wide sheet (or strip of baking paper) on the surface of the cake and sprinkle with snow sugar.
Chocolate mini cakes
Ingredients
Chocolate batter
Extra
Instructions
Chocolate batter
To serve
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