Individual cake "Chocolate slice"
A delicious Chocolate slice is a delightful handheld dessert, made with two soft mini chocolate cakes filled with a rich, creamy center. These individual treats are designed for one person, and believe us – you really won’t want to share them with anyone!
Ingredients
Chocolate cakes
-
200 gr egg white
-
75 grams of sugar (sugar A)
-
105 gr yolk
-
30 g sugar (sugar B)
-
a pinch of salt
-
60 gr vegetable oil
-
70 gr flour
-
30 gr cocoa
Vanilla cream with mascarpone
- 100 gr mascarpone
- 50 gr powdered sugar
- vanilla
- 200 gr cream
Chocolate glaze with nuts
- 100 gr dark chocolate
- 100 gr cream
- 20 gr butter 82%
- 50 gr roasted nuts (grind to fine grains)
Instructions
- Chocolate cakes
Preheat your oven to 160 degrees. Whip the egg whites with sugar A until stiff peaks form, then set the meringue aside. In a separate bowl, beat the yolks with sugar B and salt, add the vegetable oil, and mix until fully combined. Sift the flour and cocoa powder into the liquid mixture. Gently mix with a whisk just until combined—be careful not to overmix. Next, gently fold the whipped egg whites into the chocolate base in three batches to keep the batter airy.
Line a 30x40 cm mold with baking paper. Bake at 160°C (without convection) for approximately 18 minutes. You can check if it’s done using the “dry toothpick” test.
After baking, carefully transfer the cake to a cooling rack. Once cooled, use a sharp knife to cut it into two equal halves, ready to be assembled.
- Vanilla cream with mascarpone
To make the filling, simply beat all the cream ingredients together with a mixer until smooth. Evenly coat one of the cooled cake layers with this mixture and top with the second layer. Refrigerate the assembled cake for about 3 hours to let the cream set firmly. Afterwards, carefully slice the cake into individual bars, roughly 4 x 7 cm each.
Chocolate glaze with nuts
To prepare the glaze: Heat the cream until it is almost boiling, then pour it over the dark chocolate. Let it sit for a minute before stirring until the chocolate has completely melted and the mixture is smooth. Add the butter and blend (an immersion blender works best) to get a nice shine. Finally, stir in the finely ground roasted nuts. Pour this nutty glaze generously over your individual slices.
