Warm Cocoa Hazelnut Cakes with Roasted Mandarins and Soft Vanilla Cream
An original dessert of small tender cocoa and hazelnut cakes, served warm with oven-roasted mandarins and a soft vanilla cream. It combines toasted, citrusy, and creamy notes in an elegant yet homey format.
Ingredients
- 90 g ground toasted hazelnuts (finely ground)
- 70 g all-purpose flour (tamizada)
- 20 g unsweetened cocoa powder (tamizado)
- 5 g baking powder
- 1 g fine salt
- 2 unit eggs (at room temperature)
- 90 g brown sugar
- 80 g unsalted butter, melted
- 90 ml whole milk
- 5 ml vanilla extract (for the dough)
- 4 unit mandarins (peladas, en mitades or wedges large)
- 30 g honey
- 1 g ground cinnamon
- 180 ml heavy cream (cold)
- 120 g plain Greek yogurt
- 20 g powdered sugar
- 2 ml vanilla extract (for the cream)
- 25 g chopped toasted hazelnuts (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 6 small cake molds or a 6-cup muffin pan with a little of the melted butter.
- 2
In a bowl, mix the ground toasted hazelnuts, all-purpose flour, cocoa powder, baking powder, and fine salt until evenly combined and free of lumps.
- 3
In another bowl, whisk the eggs with the brown sugar for 2 to 3 minutes, until the mixture looks lighter. Stir in 80 g melted butter, the whole milk, and 5 ml vanilla extract.
- 4
Add the dry ingredients to the wet mixture and stir just until combined. Divide the batter among the 6 molds, filling each about three-quarters full.
- 5
Place the mandarins on a small baking tray. Drizzle them with the honey and sprinkle with the ground cinnamon. Bake the mandarins and the cakes at the same time at 180 °C / 350 °F for 16 to 18 minutes for the cakes and 18 to 20 minutes for the mandarins, or until the cakes are cooked through and the mandarins are tender and lightly caramelized.
- 6
While everything bakes, whip the heavy cream with the powdered sugar and 2 ml vanilla extract to soft peaks. Fold in the plain Greek yogurt to make a soft vanilla cream.
- 7
Let the cakes rest for 5 minutes out of the oven. Unmold carefully and serve warm with the roasted mandarins, a spoonful of soft vanilla cream, and the chopped toasted hazelnuts on top.
- 8
If desired, spoon a little of the mandarin roasting juices over the dessert for extra shine and citrus aroma before serving.
Chef tips
For an especially tender texture, do not overmix the batter. Mandarins work best when ripe but still firm, so they hold their shape while roasting.
Substitutions
You can replace the hazelnuts with toasted almonds, though the flavor will change. Greek yogurt can be swapped for whipped mascarpone for a richer cream. Honey can be replaced with maple syrup for a different sweet note.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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