Mini chocolate hazelnut cakes for the whole family (From 12 months)

Today, I’m sharing a delicious and super indulgent recipe for mini chocolate hazelnut cakes for the whole family! Baby can enjoy them from 12 months by slightly adapting a few of the cakes 🙂

These little cakes are soft, slightly crunchy thanks to the hazelnuts, and perfect for snack time for both kids and adults. The melted chocolate adds a wonderfully rich touch that pairs perfectly with the hazelnut!

Easy and quick to make (just 10 minutes of prep and 20 minutes of baking!), they’ll be ready in no time 🙂

These mini cakes are suitable for children from 12 months old, as long as you adjust the texture: avoid placing whole hazelnuts on top to prevent choking hazards. Hazelnuts can be added from age 3 😉

Ingredients

For 10 mini chocolate-hazelnut cakes:

• 1 plain yogurt (use the empty cup as a measuring unit)
• 2 ½ tablespoons of sugar (about 30g)
• 1 egg
• 1 yogurt container of flour
• 1 yogurt container of hazelnut flour
• 1 teaspoon of baking soda
• 2 tablespoons of melted butter
• 5 squares of dark chocolate, cut in half
• A few hazelnuts, halved

Preparation

You’ll see, making these little chocolate-hazelnut cakes is super easy and quick!

1. Preheat the oven to 180°C (356°F).
2. In a mixing bowl, pour in the plain yogurt. Use the empty yogurt pot to measure the flour and hazelnut powder.
3. Add the sugar and mix.
4. Add the egg and mix again until you get a smooth, even texture.
5. Fold in the flour and hazelnut powder, then add the baking soda. Mix well.
6. Pour in the melted butter and stir until the batter is smooth.
7. Divide the batter into 10 mini cake molds (greased if needed. Personally, I use a Silikomart mold which I really love for this type of recipe, and I don’t need to grease it).
8. Push half a square of chocolate into the center of each mini cake, then cover with batter.
9. Place halved hazelnuts on top of the cakes (note: no whole nuts before the age of 3 due to choking risks, so skip this step for younger babies).
10. Bake for about 15–20 minutes: keep an eye on them as baking times vary from oven to oven! Check doneness by inserting the tip of a knife into the center of a cake, it should come out clean.
11. Let cool before enjoying: be careful, the molten chocolate can be very hot straight out of the oven, you’ll need to wait a bit. 🙂

And there you have it, your chocolate-hazelnut mini cakes are ready to be enjoyed! Their soft texture and delicate hazelnut flavor will delight the whole family, I’m sure of it!

Storage

These chocolate hazelnut mini cakes can be stored in an airtight container at room temperature for 2 days, or in the refrigerator for up to 4 days. They can also be frozen for up to 2 months in a sealed freezer bag.

The chocolate will harden as it cools, so you can gently reheat the cakes in the microwave or oven before serving, just be careful the chocolate inside doesn’t get too hot!

Frequently Asked Questions