1 In a mixing bowl, beat the eggs, yogurt, and baking powder. Add the flour, sugar, and oil. Mix well. Melt the chocolate in a double boiler and fold it into the mixture when barely warm, then mix again.
2 Fill your mini cake molds and bake for 30 minutes at 355°F (180 °C) in a preheated oven.
3 For the ganache, place both chocolates, broken into small pieces, in a saucepan and add the milk. Mix with a whisk, then add the gelatin that has been soaked in cold water and squeezed dry. Mix well until you have a smooth cream.
4 Coat the cooled cakes with the ganache using a spoon.
Nice recipe! You can also make a classic ganache without milk by pouring hot heavy cream over the chocolate and omitting the 1/2 sheet of gelatin.
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