PETITS CAKES AU CHOCOLAT Moist Petite Chocolate Cakes

May 10, 2006 Swiss style chocolate cakes. “Financier” molds are best suited for molding these cakes. If they are not available, you can substitute them with any molds such as round aluminum cups. It’s best to pre-sift flour and cocoa powder together, however, you can skip this process if you don’t have the time.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 In a bowl, add sugar to butter and cream together. (Photo #1) Stir in beaten eggs, little by little, and blend well. Fold in flour and cocoa powder, then blend well. (Photo #2) Transfer the batter into small rectangular molds (such as “financier” molds) up to 9/10 full. Bake in a preheated oven or a toaster oven at 180 °C (356 °F) for about 15 minutes until golden brown. As soon as removing the cakes from the oven, lightly brush the surfaces with sugar syrup. (Photo #3) Servings per Recipe Calories per Serving Ready In 3  6 aluminum cups)  0kcal 40 minutes butter 70g  sugar 70g  whole egg 100g  cake flour 60g  cocoa powder 10g  sugar syrup   【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and cocoa powder.