Decadent Mini Chocolate Bites with Strawberry Filling

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 ServingPrep Time30 minsCook Time20 mins
Yields1 ServingPrep Time30 minsCook Time20 mins

Rich and decadent chocolate sponges filled with strawberry cream and finished with chocolate ganache. Perfect as canapes when you’re entertaining.

This recipe yields 10 small sized sandwich cakes.


 50 g dark couverture chocolate (65%)
 75 g French butter
 50 g sugar
 2 “B” sized eggs (ie big eggs)
 35 g plain flour
 ¼ baking powder
 1 tsp salt
 1 tsp salt
 300 g strawberry butter cream (recipe follows strawberry butter cream)



Melt dark chocolate with butter over boiling water.


In a mixing bowl, beat together sugar and eggs until fluffy.


Add in melted chocolate and fold well.


Sieve in plain flour, baking powder and salt together. Gently fold to mix well.


Preheat oven to 180 degrees Celsius. Line a 5 x 8-inch tray with parchment paper. Pour the batter into the tray.


Bake in oven for 20 minutes or until cooked.


Use a ring cutter to cut out 20 round sponges.


Fill with strawberry cream and top with another sponge. Cover the sandwich cake with chocolate ganache. Chill for 2 – 3 hours before serving.

This recipe uses Kitchen Machines

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