Christmas Baking
Mini Chocolate Cakes With Mascarpone Cream: A Hidden Chocolate Center and Not a Crumb of Sponge Wasted
Mini chocolate cakes with mascarpone cream: cocoa sponge rounds with a hidden chocolate-hazelnut center, covered in sponge crumbs.
NutritionApproximate, per serving
Instructions
In a bowl, crack the eggs and add a pinch of salt, the sugar and the vanilla. Whisk until fluffy and foamy.
Pour in the oil and milk and stir briefly just to combine the liquids.
Sift the flour, cocoa and baking powder into the mixture. Whisk into a smooth, fairly thin batter without lumps.
Line a baking sheet (ideally 17×13 inches / 43×33 cm) with parchment paper and spread the batter evenly over it.
Bake in a preheated oven at 350°F (180°C) (conventional) or 345°F (175°C) (convection) for about 15 minutes. Check with a toothpick to make sure the sponge is done.
While the sponge cools, make the white cream. Whip the cream with the mascarpone (and a little powdered sugar and vanilla) until stiff. Fill a piping bag fitted with a decorative tip.
In a small bowl, stir the chocolate-hazelnut spread with the chocolate pudding into a smooth mixture.
From the cooled sponge, cut out circles with a drinking glass or round cutter. Don't throw away the scraps left after cutting! Crumble them into fine crumbs in a bowl.
Assembly: Brush each circle with coffee. Pipe a ring of white cream around the edge of each circle to make a "nest". Spoon a teaspoon of the chocolate mixture into the empty center.
Closing: Pipe another layer of white cream over the chocolate center, building a nice mound that covers the chocolate completely.
Coating: Sprinkle the cake crumbs over the cream mound and coat it all over. Press gently with your hand to form a neat little dome.
- Refrigerate the mini cakes for at least 1 hour. The cream sets and the crumbs stick to it, so the cakes keep their shape.
- For a more festive look, mix a little ground nuts or shredded coconut into the crumbs.
- Variations: replace the chocolate pudding with a banana slice in the middle of the cream, or mix a little egg liqueur or rum into the coffee used for brushing.