Mini Cakes with Hazelnut Cream
Prep Time
1 h 30 min
Porties
Serveert 24
Niveau
Easy
If you love the combo of fluffy cake, creamy hazelnut spread, and a crunchy chocolate shell, you’re going to fall head over heels for these little treats! They look super fancy, but they’re actually really easy to make at home. The base is a light and nutty cake, filled with a generous layer of hazelnut spread, then sealed inside smooth white chocolate with a drizzle of dark chocolate on top. Perfect for coffee breaks, dessert, or when you just want to spoil yourself. And the best part? You don’t need any complicated tools, just a silicone mold and a little patience while the chocolate sets.
Ingrediënten
Use a silicone mold with smooth, round shapes.
Don’t fill the molds too much, otherwise the cakes will rise too much.
Use a firm hazelnut spread.
Let the cakes cool completely before placing them into the chocolate, so the filling doesn’t melt and the structure stays intact.
Gently tap the mold on the counter after pouring in the white chocolate to remove air bubbles.
For neat lines of chocolate, use a small piping bag, or a sandwich bag with the tip snipped off.
You can also sprinkle some chopped hazelnuts on top.
If you love the combo of fluffy cake, creamy hazelnut spread, and a crunchy chocolate shell, you’re going to fall head over heels for these little treats! They look super fancy, but they’re actually really easy to make at home. The base is a light and nutty cake, filled with a generous layer of hazelnut spread, then sealed inside smooth white chocolate with a drizzle of dark chocolate on top. Perfect for coffee breaks, dessert, or when you just want to spoil yourself. And the best part? You don’t need any complicated tools, just a silicone mold and a little patience while the chocolate sets.
Stappenplan
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1
Break the eggs into a bowl and add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture is light and fluffy. |
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2
Add the milk and sunflower oil and mix briefly. Sift the flour and baking powder on top and mix again briefly until smooth. |
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3
Fold in the chopped hazelnuts gently. |
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4
Pour the batter into a silicone mold. |
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5
Place the cakes in a preheated oven at 175°C (350°F). Bake for 8–15 minutes (depending on your oven). Allow to cool completely. |
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6
If necessary, cut off the domed top of the cakes so the surface is nice and flat. Then pipe a layer of hazelnut spread onto the cooled cakes. |
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7
Melt the white chocolate using a double boiler. |
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8
Pour a layer into the silicone mold and place a cake inside with the hazelnut spread facing down. Let it set in the fridge for 1 hour, or until the chocolate is firm. |
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9
Melt the dark chocolate using a double boiler. |
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10
Drizzle thin lines over the hazelnut cakes for a nice finish. |
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