Barquette LU chocolate boat cakes

Name: Barquette LU chocolate boat cakes
Ingredients: 2 eggs; 50 g powdered sugar; 50 g flour; 1/8 teaspoon salt; 5 g butter; 50 g milk chocolate; 50 g dark chocolate; 50 g Nutella; 50 g jam

Dessert - Barquette LU chocolate boat cakes by Varvara B. - Recipia

Barquette LU chocolate boat cakes, filled with milk and dark chocolate, bake in small molds until golden. The batter with eggs, powdered sugar and flour stays light, and the hollow centers are filled after cooling with melted chocolate, Nutella or jam. I cut the chocolate into small pieces before melting it so it melts evenly. Preparation: 15 minutes. Cooking: 17 minutes. Rest: 20 minutes. Total time: 52 minutes. Servings: 6. About 185 kcal and 4 g protein per serving.

Ingredients

2 eggs
50 g powdered sugar
50 g flour
1/8 teaspoon salt
5 g butter
50 g milk chocolate
50 g dark chocolate
50 g Nutella
50 g jam

Preparation

1. Preheat the oven to 180°C and grease the boat-shaped mold with 5 g of butter. 2. Separate the egg whites from the yolks. Beat the yolks with the powdered sugar until pale, then sift in the flour and mix it in. 3. Beat the egg whites with the salt until stiff. Gradually fold them into the yolk mixture with a spatula, lifting from the bottom up. 4. Spoon a tablespoon of batter into each hollow of the mold. Bake for 12 minutes at 180°C, until golden. 5. Remove the cakes from the mold and leave them to cool for 20 minutes. 6. Melt the milk chocolate and dark chocolate over a double boiler for 5 minutes. Fill the hollows with the melted chocolate, Nutella or jam.

Notes

I serve them with black tea or milk, depending on the filling. The batter contains gluten, eggs and dairy, and Nutella also contains hazelnuts. I keep the cakes in a sealed container in the fridge for up to 3 days. Silicone molds have hollows of different sizes, so with smaller ones I keep an eye on the browning before the 12 minutes of baking are up. Sometimes the egg whites lose volume when folded in, and the centers turn out denser.