• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Breakfast
    • Cakes, tarts & Bread
    • Muffins & cookies
    • Bars & ice-cream
    • No Bake
    • Quick Cravings
    • Lunch & Dinner
  • Work with me
  • About Me
  • Contact
  • Español

Healthy Berry

Food Blog

October 11, 2018 By Gaspar Carreira Leave a Comment

Triple chocolate mini cakes

This post is also available in: Español

Jump to Recipe Print Recipe

It is really difficult to describe how rich and perfect these cakes are. But I’m going to try. Let’s start with the main thing, it has chocolate, and a lot. Chocolate in the fluffy and oaty sponge cake, very simple to make and super rich. Chocolate in the filling, that is creamy, tasty, like to eat it by spoonfuls, and healthy, with a secret ingredient. And finally a ganache of dark chocolate on top because, melted chocolate always goes well, right?

This recipe is inspired by the mini cakes sold in my father’s restaurant in Buenos Aires, although those have dulce de leche instead of chocolate filling, and it is not for nothing but these are as good as those (and also healthy). My sister really loves those mini cakes, she asked for one every night, and it was very funny to see her with her mouth, and her cheeks and sometimes even her forehead full of chocolate. So this recipe brings many memories to my mind, which makes me very happy and makes it a special recipe.

Enough feelings, let’s what’s important, are you going to try the recipe or not? I swear it is delicious, the mixture of textures and the intense chocolate flavor is out of this world. Perfect for entertaining guests for tea time or to devour in solitude (which I did).

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!

Print

Triple chocolate mini cakes

This recipe has simple ingredients and is very rich. Perfect for tea time when you're craving chocolate!

Course Dessert, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 mini cakes
Author Gaspar Carreira

Ingredients

Sponge cake

  • 3 cups oatmeal flour 350g
  • 1/3 cup cacao powder 30g
  • 1/2 cup coconut or muscovado sugar 100g
  • 3 tsp baking powder
  • 1/4 tsp sea salt
  • 2 eggs or 3 egg replacement*
  • 1 1/2 cup milk of your choice 340ml
  • 1/4 cup liquid oil (coconut or sunflower oil) 60ml
  • 2 tsp vanilla extract

Filling

  • 1 cup mashed sweet potato 230g
  • 1/3 cup cacao powder 30g
  • 1/4 cup melted coconut oil 60ml
  • 1/4 cup milk of your choice 60ml
  • 1/4 cup maple syrup or raw honey 60ml
  • 2 cdtas vanilla extract
  • 1/4 cdta sea salt

Chocolate ganache

  • 200 g dark chocolate at least 80% cacao
  • 1/4 cup milk of your choice 60ml

Instructions

Sponge cake

  1. Preheat the oven to 200°C

  2. In a large bowl mix the first 5 ingredients (the dry ones). On the other hand beat the wet ingredients. Pour the wet ones little by little over the dry mix while mixing.

  3. Once all integrated put the mixture in a rectangular mold of 20x30 with parchment paper and floured. It must be a thin cake. Bake for 12-15 minutes or until it is fluffy and dry inside.

  4. Unmold and let cool.

Filling

  1. Process all the ingredients together and put in the refrigerator for 20 minutes.

Cake assembly

  1. Cut circles of cake about 6 cm in diameter with a cookie cutter. Put a generous spoonful of filling on one of the circles and put another one on the filling. Repeat with the rest and take to the refrigerator for 1 hour.

  2. Chop the chocolate and put it in a bowl. Heat the milk to a boil and pour it over the chopped chocolate. Mix until melted.

  3. Bath in chocolate each one of the cakes with the help of a spoon and keep in the refrigerator until the hour to eat them.

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.

Share1
Pin11
Tweet
12 Shares

Related

This post is also available in: Español

Filed Under: Tarts & Cakes Tagged With: bake, cake, chocolate, oatmeal, party food, sweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome

I’m Gaspar, fond of cooking, food lover and photographer.
I am from Argentina and I live in Uruguay for ten years, I´m eighteen, and study architecture. I really love baking goods, my mom is a pastry chef and she taught me great secrets about baking, that I want to share with you.

Search

Filter By Month

Stay Updated

Footer

My Favorites

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Instagram post 2188715738641262995_2214524299 (🇺🇸🇬🇧 below) Hay combinaciones que no fallan, y la que más me gusta a mi es la mantequilla de maní con chocolate 🍫🤤 solo 5 ingredientes para hacer estas barritas crujientes de arroz, chocolate y mantequilla de maní (veganas, libres de gluten y sin azúcar) 👈🏻 quien quiere la video receta? Si la querés dejame tu like ❤ un comentario, y la publico esta semana 🤪
Tenes un detrás de escena en las historias .
.
There are combinations that never fail, and the best match is peanut butter with chocolate 🍫🤤 only 5 ingredients to make these PB KRISPIES WITH CHOCOLATE (vegan, gluten-free and sugar-free) 👈 🏻 Who wants the video recipe? If you want it, give me your like ❤ a comment, and I'll publish it this week 🤪
You have a bts in my stories
Instagram post 2186428696674729468_2214524299 (🇺🇸🇬🇧 below) TRUFAS DOBLE CHOCOLATE 🍫 8 ingredientes y listas en 15 minutos, quien quiere la receta? Dejame tu like y un comentario y la subo en un par de días 🤗
Con proteína de @totalnutritionarg .
.
Double the chocolate double the fun 🤪 only 8 ingredients and 15 minutes are enough to make these DOUBLE CHOCOLATE TRUFFLES 🍫🤤
Leave me your like and a comment if you want the recipe! ❤ it helps me a lot 🤗
Styling inspired by @delight.fuel
Instagram post 2185683175765020924_2214524299 (🇺🇸🇬🇧 below) La tarta dijo "cómeme" y yo obedecí 😂 Receta para esta tarta de frutillas libre de gluten y vegana en mis historias/destacadas "Tartas"
Si te gustan mis recetas y fotos no te olvides de dejarme tu like ❤ un comentario y de guardar el post, me ayuda mucho 🤗
.
.
The pie said "eat me" and I obeyed 😂 RECIPE for this Gf and vegan STRAWBERRY PIE below 😋
And if you like my photos and recipes don't miss to give me your like ❤ and a comment, so Instagram keeps showing you my posts! 
Crust
-2 cups buckwheat flour
-1/4 cup coconut sugar
-1/3 cup cold water
-1 flax egg (1 Tbsp flax meal mixed with 3 Tbsp of water, let rest 15min)
-1/4 cup liquid oil (sunflower or coconut)
-pinch of sea salt
Filling
-1k strawberries, fresh or frozen
-1/3 cup coconut sugar
-1/4 cup cornstarch
-2 Tbsp lemon juice

Preheat the oven to 180°C. In a large bowl mix the flour and the sugar with the oil and the egg, once integrated add the water little by little until you obtain a homogeneous mixture. Divide into 2, set aside one half, and stretch the other half to a thickness of 5mm, put it in a 20cm diameter mold, and cook for 10 minutes.
Filling
While cut the strawberries in quarters, mix them in a pot with the rest of the filling ingredients, and boil in a covered pot, mixing every few minutes, until the strawberries are soft, put on the crust, and cover with the remaining dough (stretch it to a thickness of 5mm as well). Make a small cross-shaped cut on the top, and bake for 12-15 minutes or until golden brown. 
Let cool or enjoy ir warm with a scoop of icecream on top 🤪
Instagram post 2184366224648392411_2214524299 (🇺🇸🇬🇧 below) Cuanto es demasiado chocolate? 🤪 por que estas barritas tienen mucho chocolate que se derrite en la boca 🍫🤤 la receta en mis historias/destacadas 👆🏻
.
.
How much is too much chocolate? Because these cookie bars has a lot of chocolate 🤪🍫 (Gf and vegan option)
Happy Sunday 🤘🏻
1 egg or 1 flax egg (mix 1 tbsp flax meal with 2 Tbsp water and let rest 15min)
1/2 cup unsalted peanut butter 
1/2 cuo unsweetened applesauce
1/2 muscovado sugar
1/3 cup milk of your choice
1 cup buckwheat flour
150g dark chocolate
100g pecan nuts
In a large bowl, beat the first 5 ingredients until it is homogeneous. Add the buckwheat flour, and mix. Chop the chocolate and nuts and integrate them into the mixture. Put in a 20x30cm lined mold and bake in an oven heated to 180°C for 15-17 minutes. Let cool and enjoy 🤪
Instagram post 2182809604432726386_2214524299 (🇺🇸🇬🇧 below) Si existe el sabor a verano es el de esta TARTA DE FRUTILLAS CON HELADO (libre de gluten y vegana) 🍓🤤 este es el tipo de postre que me gusta en las fiestas, a vos, que te guste comer de dulce después de las cenas navideñas o de año nuevo?
Si querés la receta dejame tu like ❤ un comentario, y guarda la publicación, en unos días la comparto acá para que la puedas hacer 🤗
.
.
If the summer flavor exists, it must taste like this STRAWBERRY PIE with homemade icecream (gluten-free and vegan) 🍓🤤 this is the kind of dessert that I like to have at festive holidays, what do you like to eat after Christmas or new year dinners?
If you want the recipe give me your like ❤ a comment, and save the post, in a few days I'll share the recipe here so you can make it 🤗
Instagram post 2182194465945801937_2214524299 (🇺🇸🇬🇧 below) Esto de los postres decadentes y saludables se me esta yendo de las manos 🤪 estas BARRITAS DE COCO, DULCE DE LECHE Y CHOCOLATE son una de mis mejores invenciones 🤩 receta en mis historias/destacadas 👆🏻
Yyyyyy están llenas de proteína, gracias a @totalnutritionarg #teamtotalnutriton 
Feliz Jueves people! 🤘🏻
.
.
This of the decadent healthy dessert is getting out of hand 🤪 these COCONUT, DULCE DE LECHE AND CHOCOLATE BARS are one of my best recipes 🤩
Recipe 👇🏻 save it
Ingredients
-1 1/2 cups shredded coconut
-1 cup instant oats
-2 scoops protein powder vanilla flavored (or sub by 1/4 cup oats)
-2 eggs
-3/4 cup milk
-1 cup sugar free dulce de leche 
Ganache
-100g dark chocolate -1/2 cup milk
-1 Tbsp butter or coconut oil
Preheat the oven to 180°C and line a 20x20cm mold
Process the coconut together with the oats until you get a fine flour, add the protein, eggs and milk and mix until it is integrated, put in the mold, and bake for 12-15 minutes or until it is golden brown on top.
Let cool. Put the dulce de leche on the cake, leave aside.
For the ganache, melt the chocolate and butter in a water bath, while heat the milk, mix. Put on the dulce de leche and let cool until firm.
Cut into 8 bars and enjoy
Copyright © 2017 By Gaspic Healthy Berry · Website By Tanmai