Spiced chocolate cake bites

Too few ratings

LeChef

“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. Want to share your own delicious recipe? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
40
min.
Preparation
25
min.
Baking
160
min.
Resting

Ingredients

Servings:-20+
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
eggs
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)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
309
Protein
6g
Fat
16g
Carb
34g

Step 1/5

  • 90 unsalted butter
  • 90 creamy peanut butter
  • 250 bittersweet chocolate
  • 100 flour
  • 100 ground walnuts
  • 150 confectioner’s sugar
  • 3 tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • 1 tsp baking powder
  • 3 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 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 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!