Mini chocolate cream cakes

Name: Mini chocolate cream cakes
Ingredients: 2 eggs; 1/8 teaspoon salt; 50 g butter; 2 1/2 tablespoons sugar; 3 tablespoons flour; 1 tip of a teaspoon baking powder; 100 g chocolate cream; 10 g powdered sugar

Dessert - Mini chocolate cream cakes by Ariana O. - Recipia

Mini chocolate cream cakes made with butter and eggs are baked in a muffin tin, then filled with chocolate cream, so they stay soft in the middle. Since school started, I've had more time to play, and I make the little ones a sweet surprise while they're at preschool; I pour in the butter while it's still liquid, but not hot. Preparation: 15 minutes. Cooking: 17 minutes. Resting: 20 minutes. Total time: 52 minutes. Servings: 6. About 200 kcal and 4 g protein per serving.

Ingredients

2 eggs
1/8 teaspoon salt
50 g butter
2 1/2 tablespoons sugar
3 tablespoons flour
1 tip of a teaspoon baking powder
100 g chocolate cream
10 g powdered sugar

Preparation

1. Separate the egg yolks from the whites. Beat the egg whites with the salt until you get a firm foam with soft peaks. 2. Melt the butter in a small saucepan over low heat for 2 minutes. Let it cool a little. 3. Beat the egg yolks with the sugar, then gradually pour in the melted butter. Add the flour and baking powder and mix until smooth. 4. Fold in the egg whites with upward strokes until no traces of foam remain. 5. Put a spoonful of batter into each well of the muffin tin. Bake at 180°C for 10-15 minutes, until lightly browned around the edges. You can also make small rounds on a regular baking sheet. 6. Let the cakes cool for 20 minutes. Cut them in half, fill with chocolate cream and sift powdered sugar over the top.

Notes

You can replace the cream with jam or another cream; the batter contains gluten, eggs and dairy, so it isn't suitable for people with allergies to these. Serve them with a cup of black tea, without any other desserts alongside. Store the cakes in a sealed container in the fridge for up to 3 days; take out each serving a little ahead of time so the filling isn't hard. Muffin tins vary in size: in smaller ones the batter bakes faster, so keep an eye on the browning before the full time is up. If you use a regular baking sheet, make small rounds and leave space between them, as the batter spreads as it bakes. The chocolate spread is easiest to spread when it isn't cold from the fridge; if it's very soft, it may squeeze out between the halves when you cut them. Powdered sugar sprinkled on immediately after filling can get damp on the cream's surface, so sift it on just before serving.