Flourless Mini-Chocolate Cakes with Ganache

3
3
3
SmartPoints Wert pro Portion
Gesamtzeit
0 min
Portion(en)
32
Schwierigkeitsgrad
Mittel

Zutaten

Schwarze Bohnen (Konserve)

450 g

Zucker

100 g

Kakaopulver, ungezuckert/Backkakao

22 g

Butter

56 g

Eier, Hühnereier

165 g

Salz/Jodsalz

1 Prise(n)

Backpulver

3 g

Vanillearoma

1 Tropfen

Schokoladenstreusel

145 g

Wasser

60 ml

Beeren

290 g

Anleitung

  1. • Combine beans, sugar, cocoa powder, butter, eggs, salt, baking powder and vanilla extract in a food processor; puree until smooth (stopping once to scrape down the sides). Add mini chocolate chips; pulse until just combined. Spoon about 20 g batter (1 heaping Tbsp) into each prepared muffin cup; bake 10 minutes. Remove from oven; let cool in pan.
  2. • Meanwhile, to make ganache, place bittersweet chocolate and water in top of a double boiler (or heat proof bowl set over simmering water); whisk mixture until fully melted and glossy, adding more water if necessary to thin. Remove from heat; let cool for 10 minutes before spreading each cake with a scant tsp glaze. Top each with a whole berry or berry slice (if using).
  3. • Serving size: 1 mini cake (40 g each)