These filled mini cakes have an intense chocolate flavour and a moist, fragrant centre, and the whipped cream on top is the perfect finishing touch. They make a lovely individual dessert.
Ingredients for 12 filled mini cakes
Chocolate sponge
- 4 eggs, separated
- 180 g dark cooking chocolate
- 120 g butter
- 120 g granulated sugar
- 150 g plain flour
- 1 tsp baking powder
Filling
- 24 pitted prunes
- 1 small glass of brandy
First, soak the prunes in the brandy, stirring now and then so they absorb it well.
Melt the chocolate with the butter in a bowl, in the microwave or over a pan of simmering water, stir and leave to cool slightly. Add the egg yolks one at a time, then the flour sifted with the baking powder, and mix well.
Whisk the egg whites with the sugar until stiff, add them to the chocolate and fold in gently without beating. Butter twelve half-sphere silicone moulds and divide the batter between them with an ice cream scoop, keeping a little back, and smooth the tops. Drain the prunes and place two in the centre of each mould, as in the photo. Push them in slightly and cover with a little more batter.
Bake in an oven preheated to 180°C for 20 minutes. Test with a cocktail stick to check they’re done.
Wait a few minutes, turn out and leave to cool on a wire rack.
Finishing
- 200 ml whipping cream
- 1 tbsp sugar
Whip the cream to soft peaks, add the tablespoon of sugar and keep whipping until very firm.
The cream, the bowl and the whisk should all be very cold so the cream whips properly.
Transfer the cream to a piping bag with a star nozzle and decorate the mini cakes generously.
Keep chilled until ready to serve.
