Mini Chocolate Cakes

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Mini Chocolate Cakes
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1 hr 30 min.
ready in 7 h. 30 min.
Ready in


For the cake
8 egg yolks
8 egg whites
180 grams sugar
1 packet Vanilla sugar
120 grams Pastry flour
60 grams cornstarch
100 grams Dark chocolate
2 tablespoons cocoa powder
500 grams Red currant jelly
300 grams Marzipan
powdered sugar (to roll out)
500 grams Dark couverture chocolate
Milk chocolate shavings (for garnish)
How healthy are the main ingredients?

Preparation steps


Line a baking sheet with parchment paper. For the cake, chop chocolate and melt.


Mix egg yolks with half the sugar and vanilla sugar until fluffy.


Beat egg whites until stiff. Sprinkle with remaining sugar and beat until mixture is glossy and cut resistant. Fold cooled chocolate into egg yolk mixture. Fold egg whites into egg yolk mixture. Mix flour with cornstarch and cocoa and sift into batter. Fold together and spread batter on baking sheet. Smooth and bake on middle rack of a preheated oven at 200°C (approximately 400°F) for 15-20 minutes. Cake is done when toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack for at least 2 hours. When cool, cut out 16-20 small circles measuring 8-10 cm (approximately 3 inches) in diameter. Spread jelly on half of them. Roll out marzipan in powdered sugar until about 4 mm thick. Then cut out 8-10 circles measuring 8-10 cm (approximately 3 inches) in diameter. Place on top of cake circles with jelly. Using light pressure, press down to seal, spread with more jelly and top with another cake circle. When all circles have been used, heat remaining jelly and brust over cakes. Allow to dry. Chop and melt chocolate and use to cover cakes. Top with milk chocolate, dry and serve.