Why Make This Recipe
Little Blond Chocolate Cakes, made with Dulcey chocolate, are a delightful treat for any occasion. They are rich, sweet, and have a hint of caramel flavor that makes them stand out. These mini cakes are a perfect dessert for parties or a lovely way to end a family dinner. Plus, they are simple to prepare, making them ideal for both novice and experienced bakers.
How to Make Little Blond Chocolate Cakes
Ingredients
- 150g blond chocolate (Dulcey)
- 100g butter
- 80g sugar
- 2 eggs
- 100g flour
- 1 tsp baking powder
- A pinch of salt
- Ganache for filling
Directions
- Preheat the oven to 180°C (350°F).
- Melt the blond chocolate and butter together in a bowl.
- In another bowl, whisk together the sugar and eggs until fluffy.
- Gradually mix in the melted chocolate and butter.
- Sift in the flour, baking powder, and salt; mix until just combined.
- Pour the batter into small cake molds, filling them halfway.
- Add a teaspoon of ganache in the center of each mold, then top with more batter.
- Bake for 15-20 minutes until a toothpick inserted comes out clean.
- Allow to cool slightly before removing from molds and serving.
How to Serve Little Blond Chocolate Cakes
You can serve these cakes warm or at room temperature. They are delicious on their own or can be enhanced with a dusting of powdered sugar or a scoop of vanilla ice cream on the side. For a special touch, drizzle more ganache on top before serving.
How to Store Little Blond Chocolate Cakes
Store any leftover cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Wrap each cake tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to one month. Thaw at room temperature before serving.
Tips to Make Little Blond Chocolate Cakes
- Make sure to melt the chocolate and butter gently to avoid burning them.
- Don’t overmix the batter; stop mixing as soon as the flour is incorporated for a light texture.
- Experiment with different fillings, like fruit or flavored ganaches, for variety.
Variation
You can swap the blond chocolate for dark or milk chocolate if you prefer a different flavor. Adding nuts or spices like cinnamon can also add an interesting twist.
FAQs
1. Can I use regular chocolate instead of blond chocolate?
Yes, you can use regular dark or milk chocolate. Just keep in mind that the flavor will change.
2. Do I need to use cake molds?
While cake molds are recommended for this recipe, you can use muffin tins or any other oven-safe dishes that suit the desired portion size.
3. Can I make the ganache filling ahead of time?
Yes, you can prepare ganache a day in advance. Just store it in the fridge in an airtight container and bring it back to room temperature before using.
Little Blond Chocolate Cakes
Ingredients
Main Ingredients
- 150 g blond chocolate (Dulcey)
- 100 g butter Melted
- 80 g sugar
- 2 pieces eggs
- 100 g flour
- 1 tsp baking powder
- A pinch of salt
For Filling
- Ganache For filling
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- Melt the blond chocolate and butter together in a bowl.
- In another bowl, whisk together the sugar and eggs until fluffy.
- Gradually mix in the melted chocolate and butter.
- Sift in the flour, baking powder, and salt; mix until just combined.
- Pour the batter into small cake molds, filling them halfway.
- Add a teaspoon of ganache in the center of each mold, then top with more batter.
Baking
- Bake for 15-20 minutes until a toothpick inserted comes out clean.
- Allow to cool slightly before removing from molds and serving.
