Spiced chocolate cake bites

Based on 2 ratings


Community Member

“Every year, I bake these chocolate cake bites for the first advent and use them as gifts for friends and family, who are always so happy about them! Of course, you can also eat them throughout the year with tea or coffee.”


Easy 👌


250 g bittersweet chocolate
90 g unsalted butter
90 g creamy peanut butter
100 g flour
100 g ground walnuts
150 g confectioner’s sugar
3 tbsp unsweetened cocoa powder
¼ tsp salt
1 tsp baking powder
80 ml maple syrup
60 ml Cognac
250 g orange marmelade
2 tsp cayenne pepper
1 tsp chili powder
150 g bittersweet couverture chocolate
unsalted butter (for greasing)
chopped pistachio (for serving)
chopped almond (for serving)


  • oven
  • pot (small)
  • rubber spatula
  • bowl (large)
  • whisk
  • baking pan (11x7 in.)
  • 2 pastry brushes
  • cutting board
  • knife
  • heatproof bowl
  • pot

Nutrition per serving

6 g
16 g
34 g
  • Step 1/5

    • 90 g unsalted butter
    • 90 g creamy peanut butter
    • 250 g bittersweet chocolate
    • 100 g flour
    • 100 g ground walnuts
    • 150 g confectioner’s sugar
    • 3 tbsp unsweetened cocoa powder
    • ¼ tsp salt
    • 1 tsp baking powder
    • eggs
    • 80 ml maple syrup
    • oven
    • pot (small)
    • rubber spatula
    • bowl (large)
    • whisk

    Preheat oven to 180°/(355°F (160°C/320°F convection). Add butter, peanut butter, and bittersweet chocolate to a small pot over medium-low heat and melt. Add flour, ground walnuts, confectioner’s sugar, unsweetened cocoa powder, salt, and baking powder to a large bowl and stir to combine. Fold in melted butter-chocolate mixture, then add eggs and maple syrup and stir to combine until a smooth batter forms.

  • Step 2/5

    • unsalted butter (for greasing)
    • baking pan (11x7 in.)

    Grease a baking pan, add batter and smooth the top. Bake at 180°C/355°F for approx. 25 min. Remove from the oven and let cool for approx. 30 min.

  • Step 3/5

    • 60 ml Cognac
    • pastry brush
    • cutting board
    • knife

    Brush the cake with Cognac, remove from the baking pan, and let cool out completely (approx. 2 hrs.) before cutting it into bites, approx. 2-3 cm/0.8-1.2 in. in size.

  • Step 4/5

    • 250 g orange marmelade
    • 2 tsp cayenne pepper
    • 1 tsp chili powder
    • heatproof bowl
    • pot

    Heat orange jam in a heatproof bowl over a pot with simmering water. As soon as it thickens, season with cayenne pepper and chili pepper. Brush the top of your chocolate bites with the spiced jam and let dry.

  • Step 5/5

    • 150 g bittersweet couverture chocolate
    • chopped pistachio (for serving)
    • chopped almond (for serving)
    • pastry brush

    Melt bittersweet couverture chocolate in a heatproof bowl over a pot with simmering water. Brush the top of your chocolate bites with melted chocolate and sprinkle with chopped pistachios and almonds. Let the chocolate bites dry completely and enjoy!

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