Crackly Chocolate Cakes

Ingredients

• 200 g Pastry chocolate (cut into pieces)
• 80 g Butter (unsalted, cut into cubes)
• 80 g Granulated sugar
• 1 packet Vanilla sugar (about 8 g)
• 210 g Type 45 flour
• 1 pinch Salt
• 7 g Baking powder (about 1 tsp)
• 2 Eggs (medium size)
• 100 g Powdered sugar (for rolling the balls)

Instructions

1. Melt the butter and chocolate

   Place the cubed butter and pastry chocolate in a microwave‑safe bowl (or a bowl over a bain‑marie) and heat in 30‑second intervals, stirring between each, until you obtain a smooth mixture.

   Time: PT5M

2. Incorporate the sugar and vanilla sugar

   Add the granulated sugar and the packet of vanilla sugar to the melted mixture, mixing until everything is homogeneous and smooth.

   Time: PT3M

3. Add the salt and eggs

   Stir in a pinch of salt, then add the eggs one at a time, mixing well after each addition to prevent the dough from separating.

   Time: PT3M

4. Add flour and baking powder

   Sift the flour and baking powder together, fold them into the dough and mix until you obtain a very thick and homogeneous batter.

   Time: PT4M

5. Chill

   Cover the dough with cling film and place it in the refrigerator (or freezer to speed up) for at least 40 minutes so it firms up.

   Time: PT40M

6. Preheat the oven

   Preheat the oven to 180 °C on convection (or static heat if you don’t have a fan).

   Time: PT10M

   Temperature: 180°C

7. Shape the balls and roll in powdered sugar

   Divide the dough into uniform balls (about 30 g each), roll them in powdered sugar, then place them on a baking sheet lined with parchment paper.

   Time: PT5M

8. Bake

   Bake the cakes for 14 to 15 minutes, until they are lightly golden and the surface is crackly.

   Time: PT15M

   Temperature: 180°C

9. Cool and serve

   Remove the sheet from the oven, let the cakes cool for 5 minutes on the sheet before transferring them to a rack.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

25 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pastry chocolate: 70% cocoa dark chocolate, couverture chocolate
• Instead of Butter: Margarine (may alter flavor)
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar: 1 tsp vanilla extract
• Instead of Type 45 flour: All‑purpose flour
• Instead of Baking powder: Leavening powder
• Instead of Eggs: Apple sauce puree (for vegan version)
• Instead of Powdered sugar: Very fine granulated sugar

Equipment Needed

• Mixing bowl
• Silicone spatula
• Microwave or bain‑marie
• Cling film
• Kitchen scale
• Baking sheet
• Parchment paper
• Oven
• Sieve (optional)
• Kitchen gloves (optional)

Critical Steps — Do Not Skip

• Melt the butter and chocolate
• Add flour and baking powder
• Chill
• Bake

Chef Tips from the Video

• Use 70% cocoa couverture chocolate for a rich flavor and melt‑in texture.
• Grate the chocolate lightly before melting to speed up the process.
• Dust lightly with extra powdered sugar just before baking for an even crunchier exterior.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume the same day, maximum 1 day at room temperature.

Make-Ahead Tips

• The dough can be prepared the day before and kept refrigerated before shaping the balls.
• Baked cakes keep well and can be gently reheated in the oven before serving.