Gluten-Free Chocolate Mini Cake
An incredibly rich chocolate cake with a light hazelnut cocoa cream filling.
Equipment
- 1 Stand or hand mixer
Ingredients
- 11 Nature's Yoke Large Eggs Separated into yolks and whites. Approximately 320g of whites and 225g of yolks.
- 352 g granulated sugar Separated in half (176 g each). About 3/4 cup and 2 tbsp.
- 100 g unsweetened cocoa powder sift to remove clumps. About 3/4 cup and 2 tbsp.
- 3 tbsp hazelnut cocoa spread
- 1 Cup heavy cream
- 1 cup Raspberries optional
Instructions
- Preheat oven to 400°F.
- Line 2 half size sheets pans with silicone mat (parchment paper can work if you don't have silicone mats). Spray the mats or non parchment with nonstick coating.
- Using a stand or hand mixer, combine the egg yolks with the first half of the sugar and mix until reaching a pale yellow color and a ribbon-like consistency when lifting the whisk (about 4-5 minutes). Move to a separate bowl and clean and dry mixer and mixing bowl well.
- Begin mixing egg whites on medium speed until foaming, then slowly add sugar while continuing to mix. Once all sugar is added continue mixing until reaching stiff peaks for meringue.
- Add 1/3rd of meringue to the egg yolk mixture with a spatula and fold in. Add the cocoa powder and continue to fold in with a spatula until well incorporated. Then fold in the remainder of the meringue.
- Spread half of the batter onto each sheet pan and bake for 6-8 minutes. Use a cake tester or knife in the center to check for doneness. Remove from oven and allow to completely cool. Using a pairing knife, separate the edges of the cake from the pan, and then together with the silicone mat or parchment paper, remove the cake from the pan. Flip onto a clean non-stick surface or parchment paper, and then remove the silicone mat or parchment paper from the back being careful not to break up the cake. (If cracks happen, don't panic. This cake can be molded back into shape using your cake rings).
- Using a mixer, whisk heavy cream until reaching a stiff peaked whipped cream. Add 4 tablespoons of sweetened hazelnut cocoa spread and fold into whipped cream until well incorporated.
- Using 3.5" x 2" rings, cut circles out of the cake. Once you have cut all of your circles, using your cake ring, layer 1 cake circle, followed by a layer of the hazelnut cocoa whipped cream for a total of 3 layers of each, topping the cake off with the whipped cream and using a spatula to level it off. Slowly lift the cake ring off of the cake and add raspberries to the top. Repeat this step with the rest of your cutout cake circles.