Mini Chocolate Cake
Mini chocolate cake against stress? No problem, thanks to the walnuts, which help you to stay relaxed during stress, thanks to the abundant, nerve-strengthening B vitamins and the mineral magnesium. They are also a good source of melatonin, a hormone that helps us fall asleep.
If you have other nuts at home, you can also use them for the mini chocolate cakes. Whether ground almonds, hazelnuts or walnuts, the little cakes are always a great dessert.
- For the cake
- 70 grams ground Walnut
- 1 Vanilla bean
- 250 milliliters milk
- 150 grams Dark chocolate (70%)
- 125 grams butter
- 125 grams Pastry flour
- 8 egg whites
- 8 egg yolks
- 100 grams sugar
- butter (for greasing)
- sugar (for pan)
- For decoration
- 200 grams Dark chocolate (70%)
Toast walnuts in a pan until fragrant. Remove and cool. Cut vanilla bean lengthwise and scrap out filling. Boil with the vanilla pod and milk. Chop the chocolate coarsely and melt over a hot water bath. Melt the butter in a saucepan, stir in the flour and cook briefly. Remove vanilla pod from the milk and stir hot milk into the roux. Simmer for 10 minutes, stirring occasionally.
Pour the mixture into a bowl, cool slightly and then stir in 2 egg whites. Stir in the egg yolks one by one until smooth. Stir in the melted chocolate and nuts. Beat the remaining egg whites with the sugar until stiff and add about 1/4 of mixture to bowl. Whisk for a minute and then fold in the rest of the egg white with a spatula.
Preheat the oven to 180 ° C (approximately 350 ° F).
Grease ramikens with butter and sprinkle with sugar. Pour in batter until 3/4 of each ramiken is filled. Place in a dish to catch any overflow as cakes bake. Bake for about 35 minutes. Cakes are done when an inserted toothpick comes out clean. Remove from the oven and slowly pour hot melted chocolate over each cake. Best served warm.