A delicious and exceptionally light snack that can be served at any time of the day.
Ingredients
- Makes 12, 334 kcal each
Chocolate Cake
- 110 g butter
- 1/3 cup sugar
- 200 g dessert chocolate
- 50 g dark chocolate
- 4 eggs
Cream and Fruit
- 500 ml heavy cream (36% fat content), chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla sugar
- Strawberries, pomegranate, or banana, mint for decoration
Preparation
Chocolate Cake
- Preheat the oven to 175°C (350°F). Line a muffin tin with 12 paper liners.
- In a saucepan over medium heat, melt the butter with both types of chocolate (dessert and dark), stirring constantly until smooth.
- In a clean bowl, separate 2 eggs and add the yolks from the remaining 2 eggs (reserve the egg whites). Add the melted chocolate mixture to the bowl with the yolks and mix until smooth.
- In another bowl, beat the remaining 2 egg whites with sugar until stiff and glossy (about 5-7 minutes). Gently fold the beaten egg whites into the chocolate mixture using a spatula.
- Divide the batter evenly among the prepared muffin cups. Bake for about 18 minutes until set. Remove from the oven and let cool. As they cool, the centers will sink, creating a space for the cream and fruit. Allow to cool completely before adding the cream.
Cream and Fruit
- In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla sugar until stiff peaks form.
- Pipe or spoon the whipped cream onto the cooled chocolate cakes. Decorate with fruit and mint leaves.
