For 10 chocolate mini cakes that are crispy on the outside and runny in the center, each bite releases a flow of dark chocolate. The two-tone ganache (white and dark chocolate) that covers them adds shine and a sweet-bitter balance. Preparation 20 minutes, baking 30 minutes, glazing 10 minutes.

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Ingredients

For the cake:
  • 2 eggs
  • 1 plain yogurt (keep the container as a measuring cup)
  • 1 container of sugar
  • 1/2 container of rapeseed oil
  • 2 containers of flour
  • 1 packet of baking powder
  • 3.5 oz (100 g) of dark chocolate for pastry
For the ganache:
  • 1.6 oz (45 g) of white chocolate
  • 1.6 oz (45 g) of dark chocolate
  • 1.7 fl oz (50 ml) of milk
  • 1/2 sheet of gelatin