Can I use whole eggs instead of yolks?

Whole eggs are not recommended in this recipe because the whites can make the texture dry and rubbery. Stick to yolks for maximum tenderness.

Why does the mixture burn when heating?

It can burn if the heat is too high or you're not stirring constantly. Always use the lowest heat and whisk vigorously.

Can I substitute milk for cream?

Milk will give a thinner texture, but you can use it as a substitute if you don't have cream. The result will be less rich and creamy.

How do I know the cakes are done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they're ready. The tops should feel firm and be slightly golden.

Can I bake them in a slow cooker?

Yes, use the 'Bake' setting at 160°C (320°F) for about 20–25 minutes, but keep an eye on the bottom to avoid burning.

Chocolate mini cake

Name: Chocolate mini cake
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 440 g; Cocoa Powder — 30 g; Cream — 200 g; Bulk sweetener — 15 g; Butter — 50 g

45min

735g

Nutrition per 100g

328

These chocolate mini cakes are a real treat for sweet lovers on a diet. Tender, moist, with a deep chocolate flavor and a smooth glaze, they are made without flour or sugar. Packed with protein, they are the perfect dessert for healthy eating. Enjoy guilt-free!

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WHAT YOU WILL NEED

From ingredients

5 products

Основа

Для вкуса и цвета

Крем

Подсластитель

Глазурь

SIMPLE PROCESS

Step by step recipe

The secret to these cakes is cooking the yolk mixture over low heat until thickened, which gives them a tender, moist texture. The glaze is made separately and covers the cakes after baking. Allow the dessert to cool completely and set in the fridge for the best results.

Step 1

Separate the Yolks

Carefully separate the yolks from the whites (you only need the yolks). Save the whites for another recipe.

Step 2

Whisk the Yolk Mixture

In a saucepan, combine the yolks, sweetener (10g), and cocoa (2 tsp). Blend with an immersion blender until light and smooth.

Step 3

Heat Until Thickened

Place the saucepan over low heat, add 50ml of cream. Stir constantly with a whisk until the mixture begins to thicken. Remove from heat and blend until smooth.

Step 4

Bake the Cakes

Pour the batter into silicone muffin molds, filling them ⅔ full. Bake in a preheated oven at 170°C (340°F) for 15–20 minutes, or until a toothpick comes out clean. Let cool completely.

Step 5

Make the Glaze

In a saucepan, combine 150g cream, 4 tsp cocoa, 50g butter, and the remaining sweetener. Heat over medium heat, stirring, until melted and smooth. Remove from heat and let cool slightly.

Step 6

Assemble and Chill

Once the cakes are cool, spread the glaze evenly over the tops. Refrigerate for at least 2–3 hours until the glaze sets. Serve chilled.

CHEF'S TIP

Use Only Egg Yolks

For a more tender and moist texture, skip the whites—they can make the cakes dry. Save them for other recipes like meringues or omelets.

Don't Overheat the Mixture

Stir the yolk mixture constantly over low heat. As soon as it starts to thicken, remove from heat and blend immediately to prevent it from curdling and becoming grainy.

Use Quality Butter and Cocoa

For a smooth, glossy glaze, use high-fat butter (82%) and unsweetened natural cocoa powder. This ensures a velvety texture and rich chocolate taste.

Cool Cakes Before Glazing

Always let the cakes cool completely to room temperature before adding the glaze—otherwise, it will run off and won't set evenly.

SUBSTITUTIONS

Add your taste

Add Nuts Fold 1 oz (30g) of chopped walnuts or almonds into the batter for a crunchy texture and extra flavor.
With Vanilla Extract Add 1 teaspoon of vanilla extract to the yolk mixture along with the sweetener for a deeper, sweeter aroma.
With Coconut Oil Replace the butter in the glaze with coconut oil—it becomes slightly firmer and adds a subtle tropical note.
With Liquid Sweetener Use liquid sweetener (e.g., stevia drops) instead of powdered for better distribution and to prevent crystallization.

HOW TO STORE

How to Store Chocolate Mini Cakes

Store the finished cakes in an airtight container in the fridge for up to 5 days. Bring to room temperature for 10–15 minutes before serving. Freeze unglazed cakes—wrap each in plastic and freeze for up to 2 months. Thaw at room temperature and glaze before serving.

GOOD TO KNOW