Go Back
lucylox

Petits Gateaux au Chocolat (Little chocolate cakes)

Makes 6 Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
Print Recipe Pin Recipe
Servings: 6
Course: cake, Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • For the whipped ganache:
  • 200 ml dairy-free single cream
  • 1 tbsp golden syrup
  • 160 g dairy-free dark chocolate
  • For the chocolate decorations:
  • 150 g dairy-free dark chocolate
  • Edible lustre/glitter
  • For the cakes:
  • 80 g plain flour
  • 15 g cocoa powder
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 100 g caster sugar
  • 25 g dairy-free dark chocolate melted
  • 1 tbsp flavourless oil
  • 100 ml water
  • 1 tsp vinegar

Equipment

  • silicone cake moulds or cupcake tray and liners

Method
 

  1. The day before: make the whipped ganache.
  2. Chop the chocolate and place in a deep bowl or jug.
  3. In a saucepan, heat the cream and syrup to boiling point. Pour over the chopped chocolate and leave to sit for 1 minute. Using a hand-held blender, blitz together the chocolate and the cream until you have a lovely emulsified chocolate cream.
  4. Cover and place in the fridge overnight. When ready to use, lightly whip the chocolate cream with a hand whisk.
  5. If you’re making tempered chocolate decorations, follow these guidelines to temper the chocolate (instructions can also be found in The Friendly Baker). Then pipe squiggly circles onto a silicone mat or sheet of baking paper. Decorate with edible glitter if desired.
  6. To make the cake:
  7. Preheat the oven to 180 degrees Centigrade. If using cupcake cases, line a cupcake tin
  8. Sift the flour, cocoa, bicarbonate of soda and salt into a large bowl
  9. Stir in the sugar
  10. Melt the chocolate and then add the oil, water and vinegar. Stir well.
  11. Pour into the dry ingredients and then stir until well combined
  12. Pour into the silicone moulds or cupcake liners.
  13. Bake for 15-20 minutes until well risen and a knife comes out clean. Cool and then (if using a silicone mould) place in the freezer.

Notes

To assemble:
Unmould the cakes. Pipe the whipped ganache onto the cakes and balance a decoration on top of the ganache