Chocolate Rose Buds Mini Cakes
Here is my favorite Chocolate Cake recipe turned into Rose Buds for a special treat!
In addition, please note that The Rose Buds Tray is available online in France and Belgium only. My consultant name is COURBARIE Marion for any Guy Demarle orders that you would like to place on the site.
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Chocolate Rose Buds Mini Cakes
These double chocolate covered Rose Buds Mini Cakes will make a grand entrance on any dessert table. They were a hit with our guests!
Equipment
Ingredients
CHOCOLATE MINI CAKES
- 1/4 cup (20 g) unsweetened cocoa powder
- 3 1/4 tbsp (40 g) sugar
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/16 tsp (0.38 g) salt
- 1 egg
- 1/3 cup (80 g) heavy whipping cream
- 1/4 cup (55 g) canola oil
- 1 tsp (4 g) vanilla bean paste
- 1/4 cup (65 g) dark chocolate chips
CHOCOLATE DECORATION
- 6 oz (170 g) ruby chocolate chunks
- 6 oz (170 g) chocolate milk chunks
Instructions
- Place your Rose Buds Flexipat® Tray on the top of your Medium Perforated Baking Sheet. Set aside
- Preheat oven to 350F/180C.
MINI CAKES PREPARATION
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt). Make a well and add the egg. Gently start mixing inwards going outwards with your mini whisk. Add the heavy whipping cream, canola oil and vanilla bean paste. Mix until it is all incorporated. Fold your dark chocolate chips.
- Scoop your preparation into your Flexipat®. Place your Medium Bonmat on top so the cakes rise up flat.
BAKE!
- Bake for 13 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 10min). It is ready when the toothpick inserted comes out clean.
- Once your Chocolate Rose Buds Mini Cakes are out of the oven, remove the Bonmat right away and let them cool down for about 10min before unmolding directly onto your cooling rack.
CHOCOLATE DECORATION
- METHOD 1: Place the ruby chocolate chunks into 15 wells of your clean Flexipat® and the milk chocolate chunks into the remaining wells. Then, place your tray in your turned off oven for about 3 minutes. METHOD 2: Simply melt the Chocolates in the microwave – 30 seconds at a time.
- Gently brush the melted chocolate into each wells. And place the baked chocolate cakes back in their respective wells, pressing gently.
- Refrigerate and unmold once the chocolate has set (About 30 minutes or so). IMPORTANT: Do not unmold too soon as your chocolate will break otherwise. Serve and Enjoy, Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 95kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 23mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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