John Myers
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Baking: Mini Chocolate Cakes
The perfect baking: mini chocolate cakes recipe with a picture and simple step-by-step instructions.
* for the dough
- 100 g Butter
- 100 g Sugar
- 1 pinch Salt
- 2 Eggs
- 100 g Dark chocolate
- 2 packet Chocolate-Flavored cooking pudding powder
- 40 g Flour
- 2 tsp Baking powder
- 60 g Peeled hemp seeds
- 3 tbsp Milk
* for the crumble
- 125 g Flour
- 100 g Sugar
- 1 tbsp Cocoa powder
- 1 tbsp Grated chocolate
- 125 g Cold butter
* for decoration
- 50 g Couverture white
- Melt the chocolate over a water bath.
- Beat the butter, sugar and salt until frothy, then fold in the eggs. Then stir in the melted but cooled chocolate.
- Mix and stir in the pudding powder, flour and baking powder, finally the hemp seeds (alternatively chopped or ground nuts or almonds), while adding the milk.
- Spread the dough on a greased mini baking sheet.
- Now knead the streusel from the specified ingredients. (My butter was a little too soft, so the crumbles were also a little soft and melted a little while baking, but that doesn’t change the taste.)
- Spread the crumble on the dough.
- Bake in an oven preheated to 200 ° C for about 20-25 minutes. Then let it cool down.
- Melt the couverture over a water bath and use a spoon to spread it criss-cross over the dough. Let it become solid.
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