Certainly! Here’s a complete, detailed recipe for making Chocolate Royale Mini Cakes — an elegant and decadent dessert that’s perfect for special occasions, romantic dinners, or high-tea indulgence.
Chocolate Royale Mini Cakes Recipe
An Elegant French-Inspired Dessert with Layers of Chocolate, Almond, and Creamy Ganache
Introduction
Chocolate Royale Mini Cakes are luxurious, individual-sized desserts that feature layers of moist chocolate sponge, silky chocolate mousse or ganache, and sometimes a crunchy almond base or praline layer. These mini cakes are both visually stunning and richly flavored, offering a refined dessert experience in just a few bites. Whether you’re celebrating a holiday, anniversary, or dinner party, these petit gateaux bring a patisserie-quality treat to your table.
Origin of the Recipe
The term “Royale” in French desserts implies richness, elegance, and often a connection to chocolate or mousse-based confections. These mini cakes are inspired by French entremets, which are layered mousse cakes often seen in fine bakeries and patisseries. The Chocolate Royale is a take on this tradition, typically including chocolate sponge, ganache, and a crunchy almond or praline layer, making them ideal for lovers of refined chocolate desserts.
Ingredients
For the Chocolate Sponge Cake (Jaconde or Genoise-style)
- 3 large eggs
- ½ cup (100g) granulated sugar
- ¼ cup (30g) all-purpose flour
- ¼ cup (25g) almond flour or finely ground almonds
- 2 tbsp (15g) unsweetened cocoa powder
- 2 tbsp (30g) unsalted butter, melted
For the Crunchy Almond Layer (Optional but Recommended)
- ½ cup crushed cornflakes or feuilletine flakes
- ¼ cup almond praline paste or Nutella
- 1 tbsp melted dark chocolate
For the Chocolate Ganache Filling
- 1 cup (240 ml) heavy cream
- 200g (about 7 oz) dark chocolate (60–70%), chopped
- 1 tbsp unsalted butter (for shine)
- 1 tsp vanilla extract
For the Chocolate Glaze (Optional but Beautiful)
- ½ cup (120 ml) heavy cream
- 100g (3.5 oz) dark chocolate, chopped
- 1 tbsp corn syrup or glucose (for sheen)
Optional Ingredients & Variations
- A splash of coffee liqueur, rum, or orange liqueur in the ganache
- Swap almond flour for hazelnut meal
- Use milk chocolate for a sweeter version
- Add raspberry or cherry jam between layers for fruity contrast
- Top with gold leaf, chocolate curls, or fresh berries
Instructions
Step 1: Make the Chocolate Sponge
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet or jelly roll pan with parchment paper.
- In a mixing bowl, whisk together eggs and sugar over a double boiler (or gently warmed) until warm to the touch. Then beat on high speed until thick and tripled in volume (about 5–7 minutes).
- Sift together flour, almond flour, and cocoa powder. Gently fold into the egg mixture in batches.
- Fold in the melted butter carefully.
- Pour into prepared pan and smooth evenly. Bake for 8–10 minutes, or until sponge springs back. Let cool completely.
Step 2: Prepare the Crunchy Almond Layer (Optional)
- Mix together crushed cornflakes, praline paste or Nutella, and melted chocolate.
- Press this mixture into a thin layer (¼ inch) on parchment paper. Chill to firm.
- Cut into circles the same size as your mini cake molds.
Step 3: Make the Ganache Filling
- Heat cream in a saucepan until simmering. Pour over chopped dark chocolate in a bowl. Let sit for 1 minute.
- Stir until smooth. Add butter and vanilla extract. Let cool until slightly thickened but pourable.
Step 4: Assemble the Mini Cakes
- Use a round cutter (2.5–3 inches) to cut out sponge cake circles.
- Place a cake ring or silicone mold on a tray. Start with crunchy almond base (if using), then a sponge layer, followed by a layer of chocolate ganache.
- Repeat as desired (2–3 layers), ending with ganache. Chill cakes until fully set (2–3 hours or overnight).
Step 5: Glaze (Optional)
- Heat cream and pour over chopped chocolate and corn syrup. Stir until smooth. Cool slightly.
- Unmold mini cakes and pour glaze over the top, letting it drip down the sides. Chill briefly to set.
Tips for Success
- Use quality chocolate (60–70% cocoa) for deep flavor.
- Make sure ganache is cool but spreadable before assembling to avoid melting the sponge.
- For clean edges, freeze the mini cakes before glazing.
- Work with a pastry ring or mold for a professional finish.
- Use acetate strips to line molds for smooth sides.
Serving Recommendations
- Serve chilled or slightly cool.
- Garnish with:
- Chocolate shavings
- A dusting of cocoa powder or powdered sugar
- Fresh raspberries or edible flowers
- Ideal for:
- Anniversaries
- Valentine’s Day
- Elegant dinner parties
- Gift boxes
Nutrition Estimate
(Per Mini Cake, assuming 8 servings)
| Nutrient | Approximate Value |
| Calories | 400–450 kcal |
| Total Fat | 30g |
| Saturated Fat | 18g |
| Carbohydrates | 35g |
| Sugar | 25g |
| Protein | 5g |
| Fiber | 3g |
| Sodium | 60mg |
Note: May vary with optional layers or toppings.