This mini chocolate cakes are smooth and soft and they are a perfect yummy and healthy snack for your children.
All of you who were born in the eighties like me, can remember the famous “Yo-Yo” snacks: they were so famous at that time in Italy and I used to love them.
So, I prepared them with my daughter: she had invited two friends to play at home and I did not want to offer them something prepacked for a snack!
We really enjoyed preparing these mini chocolate cakes together but we enjoyed eating them the most!
If you prefer, you can put them in the fridge once ready: they will taste even better!
Let’s see how to prepare them.
Mini chocolate cakes
Ingredients for 7-8 mini cakes:
100 g flour (I used the 00 type)
20 g potatoes flour
100 g sugar
1/2 sachet yeast for sweets (as the Italian Pane Angeli or Lievito Bertolini)
100 g hazelnut cream like Nutella
30 g dark chocolate
20 g icing sugar
Divide the yolks from the whites.
Whip the whites.
Mix the yolks with sugar until light and frothy.
Put both together, gently mixing.
Add the flour, potatoes flour and yeast.
Prepare a baking tin with baking paper and pour the mixture inside.
Bake for 8-10 minutes at 160°. Allow it to rest aside.
When cool, use a round cutter to cut as many disks as you can, all the same size.
Spread the hazelnut cream, or Nutella, on half disks and then cover with the others.
Sprinkle icing sugar on them, both sides.
Melt the dark chocolate and, using a spoon, draw lines on the cakes.
Wait until the chocolate is dried and serve!
I also like eating them cold, so I use to put them in the fridge.