Small Hazelnut and Chocolate Cakes

Name: Small Hazelnut and Chocolate Cakes
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 12 Portionen
Ingredients: 125 g Butter; 4 piece Egg white(s); 100 g Flour; 125 g Hazelnut powder; 120 g Sugar; 1 tbsp Square chocolate chip(s); 30 g Icing sugar; 20 g Potato starch

Cake

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Cook Time

34 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

These small hazelnut and chocolate cakes are a delight to enjoy warm, with a melting heart and an irresistible fragrance. I often prepare them for children's snacks or to accompany a gourmet coffee. The recipe is simple and quick, perfect for impromptu sweet cravings. Hazelnut powder provides a soft texture and a subtle taste that goes perfectly with chocolate chips. A real treat for the taste buds! You can vary the pleasures by adding orange zest or replacing dark chocolate with milk chocolate. These cakes are even better enjoyed on the same day, but they keep well for a few days in an airtight box.

Ingredients (8 ingredients)

125 g Butter
4 piece Egg white(s)
100 g Flour
125 g Hazelnut powder
120 g Sugar
1 tbsp Square chocolate chip(s)
30 g Icing sugar
20 g Potato starch

Preparation (9 steps)

Hazelnut butter in Thermomix

Thermomix® Setting

3 min/122°F/Speed 1, dann 3 min/212°F/Speed 1 100

Put the butter in the Thermomix bowl and melt for 3 Min./50°C/Stufe 1. Then another 3 Min./100°C/Stufe 1, until the hazelnut butter is created.

360

Foamy egg whites

In a salad bowl, break the egg whites and whisk them lightly by hand, just to make them foam, without beating them until stiff.

Mixing the dry ingredients

In a large salad bowl, mix the flour, potato starch, sugar and hazelnut powder.

Incorporating the egg whites

Gently incorporate the foamy egg whites into the dry mixture, mixing from the outside in so as not to break them.

Adding the hazelnut butter

Add the melted hazelnut butter to the dough and mix gently until a smooth, homogeneous dough is obtained.

Preparation of chocolate chips

In a mortar, coarsely crush a few squares of dark chocolate to obtain chips.

Filling the molds and adding the chips

Pour the dough into individual molds. Place the chocolate chips on top of the cakes and push them slightly into the dough.

Baking the cakes

Preheat the oven to 220°C (th.8). Bake the cakes for 6 to 8 minutes, then lower the temperature to 180°C (th.6) and continue cooking for about 6 minutes.