Moelleux au chocolat et à la noisette avec un glaçage rocher

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white chocolate

🥗Healthier: coconut oil + cocoa powder

💰Cheaper: vanilla chocolate

Coconut oil provides a similar texture with fewer calories.

Oreo cookies

🥗Healthier: homemade chocolate cookies

💰Cheaper: store-brand sandwich cookies

Homemade cookies can be lower in sugar and cost.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often cheaper.

Prepare the ganache by melting 160g of dark chocolate with 200g of liquid cream until smooth.

In a mixing bowl, combine 3 large eggs with 80g of whole cane sugar or brown sugar and whisk until frothy.

Add 80g of melted butter or neutral oil and 80g of milk to the egg mixture and mix well.

In another bowl, combine 50g of hazelnut powder, 50g of crushed hazelnuts, 50g of dark chocolate chips, 35g of cornstarch, 135g of flour, 5g of baking powder, and 1 pinch of salt.

Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the batter into prepared cake molds and bake until set.

Prepare the soaking syrup by boiling 100g of water with 50g of sugar and 1/2 vanilla pod until dissolved.

Once the cakes are baked, soak them with the syrup.

For the rock icing, melt 200g of dark chocolate with 45g of grapeseed oil and mix in 115g of praline chips until well combined.

Pour the rock icing over the cakes to coat them.

Cooking Techniques

Spice Level:

Dietary

Allergens