Embark on a culinary journey with these exquisite Mini Cake Pies, where delicate, fluffy cake meets a rich cocoa cream filling, all enrobed in a luscious chocolate and pecan coating. Crafted with precision and care, these bite-sized treasures are a testament to the beauty of baking, blending the lightness of cake flour with the indulgence of chocolate. Perfect for those who cherish refined flavors and textures, these mini pies promise an unforgettable experience with each bite, making them ideal for special occasions or as a luxurious treat any day.
Why You’ll Love This:
These Mini Cake Pies stand out for their harmonious blend of flavors and textures. The cake, made with low-protein flour, achieves an airiness that’s perfectly complemented by the creamy cocoa filling. The final touch, a chocolate and pecan coating, adds a rich depth of flavor and a delightful crunch. This recipe is a celebration of contrasts – the softness of the cake against the richness of the filling and the crispness of the coating – creating a dessert that’s as pleasurable to eat as it is to behold.
Perfect Occasion:
Ideal for any celebration that calls for a touch of sophistication, these mini cake pies are perfect for dinner parties, afternoon teas, or as elegant treats for bridal or baby showers. Their individual serving size and exquisite appearance make them a great choice for festive gatherings or as thoughtful, homemade gifts, beautifully packaged to show your care and attention to detail.
Decoration Tips:
For an extra flourish, consider drizzling the chocolate-coated pies with white chocolate for a striking contrast or dusting them with a bit of edible gold dust for an added touch of luxury. Presenting these mini pies on a chic serving tray or in a decorative box can enhance their appeal, making them even more irresistible.
Ingredients:
Makes a delightful batch of mini cake pies.
Cake:
- 2 eggs, separated
- 30g cake flour (low protein, around 8%)
- 25g milk
- 20g vegetable oil
- 20g granulated sugar
- 3g lemon juice
- 3g vanilla extract
Cream Filling:
- 180g heavy cream
- 20g cocoa powder
- 20g granulated sugar
Chocolate Coating:
- 100g chocolate chips
- 20g coconut oil
- 30g chopped pecans
Directions:
- Start by preheating your oven to 160°C (320°F) and preparing a lined baking tray.
- Mix oil and milk, then incorporate flour. Blend in egg yolks. Whip egg whites with lemon juice, sugar, and vanilla to soft peaks, then fold into the batter. Pipe onto the tray and bake for 25 minutes.
- For the filling, whip cream, cocoa, and sugar until thick. Chill.
- Melt chocolate chips with coconut oil for the coating, stir in pecans.
- Assemble by sandwiching cream between cake layers, chill for 10 minutes, then coat with chocolate mixture.
Indulge in the delicate balance and rich flavors of these Mini Cake Pies, a perfect blend of airy cake, creamy filling, and decadent chocolate coating, adorned with the crunch of pecans. Enjoy crafting and sharing these delightful treats.
