Cakes & mini cakes | Dessert | All year long | Vegetarian

Preparation Time: 65 Mins

Serves: 15 Portions


Cake :

6 eggs (at room temperature)

180g of sugar

180g of flour

35g of cocoa powder

1 tsp of baking powder

Filling :

450g of raspberries

225g of Nutella®


Mix the flour, baking powder and chocolate powder in a bowl.

Beat the eggs with the sugar in a bain-marie with an electric mixer (without cooking them, the temperature must rise to 45°C, not above).

The bowl containing the mixture must not touch the hot water in the saucepan.

Continue to whisk (electric mixer) off the heat until cool.

The mixture should become pale, frothy, and almost creamy.

Then, while stirring gently (as if to incorporate whipped egg whites) sift the flour mixture.

When stirring, it is important to try not to break the consistency of the egg/sugar mixture.

Finish mixing with a rubber spatula then fill the 7 cm moulds halfway.

Bake for 10-15 mins.

Depending on the size of the moulds, watch the cooking closely.

Meanwhile, coarsely crush the raspberries, place on a strainer over a bowl and set aside.

Remove the cakes from the oven and let them cool before unmoulding them. When all have been cooked and cooled, cut them in half width wise.

Spread 7.5 gr of Nutella® on the bottom half, then garnish with the raspberries and cover them with the other half and spread the remaining Nutella® on top.

You can add a fresh raspberry topping.


Scale - Sieve - Whisk - Saucepan - Small 7cm cake moulds - Fork - Bowl - Knife - Teaspoon

For more information on the Piping Bag please click here.