If you’re a fan of indulgent desserts, these mini chocolate poke cakes are the perfect treat to try! Layers of syrup-soaked ladyfinger biscuits, rich chocolate cream, and a glossy chocolate coating come together to create a dessert that’s both elegant and irresistible. The combination of textures and flavors makes every bite a delightful experience that will have your guests raving.
This recipe is surprisingly easy to follow and results in a dessert that’s perfect for special occasions or simply treating yourself. With a little patience for freezing time, you’ll have professionally looking mini chocolate poke cakes that taste just as amazing as they look. They’re sure to become a staple in your dessert repertoire!
Mini Chocolate Poke Cakes
25
servings30
minutes20
minutes300
kcal50
minutesThese mini chocolate poke cakes are an irresistible combination of syrup-soaked ladyfinger biscuits, rich chocolate cream, and a glossy chocolate coating. Perfect for any occasion, they’re indulgent and elegant.
Ingredients
- For the Syrup
300 g Sugar
250 g Water
30 g Cognac
- For the Chocolate Sauce
200 g Heavy Cream
200 g Dark Couverture Chocolate
200 g Milk Couverture Chocolate
- For the Whipped Cream
800 g Heavy Cream
90 g Icing Sugar
- To Assemble
18 Ladyfinger Biscuits
1 kg Chocolate
100 g Seed Oil
How to make the Mini Chocolate Poke Cakes
- For the Syrup
- In a small saucepan, add sugar and water. Stir a bit and simmer for 1 minute until the sugar dissolves.
- Add the cognac and simmer for another half minute.
- Transfer the mixture to a bowl and let it cool to lukewarm temperature.
- For the Chocolate Sauce
- In a small pot, add the heavy cream and place it over medium heat.
- Once the cream is warm, add the milk chocolate and dark chocolate. Reduce the heat to low and stir continuously until the chocolate melts completely.
- For the Whipped Cream
- In the mixer bowl, add the heavy cream and icing sugar. Beat until it forms whipped cream.
- Transfer the whipped cream to a bowl and gradually add the chocolate sauce, stirring constantly in circular motions.
- Place the mixture in the freezer for half an hour.
- To Assemble
- Line a 25×35 cm baking tray with parchment paper.
- Dip the ladyfinger biscuits in the lukewarm syrup and arrange them in the tray, leaving a one-centimeter gap between them.
- Remove the chocolate cream from the freezer and spread it evenly over the biscuits, pressing down gently.
- Transfer the tray to the freezer for 7-8 hours to freeze well.
- Once frozen, cut into portions.
- For the Chocolate Coating
- In a bowl, add the chocolate cut into small pieces and add the vegetable oil. Cover the bowl with cling film and heat it in the microwave for 1-2 minutes until the chocolate melts.
- Stir well.
- Dip the mini chocolate cakes into the melted chocolate.
Recipe video
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Nutrition Facts
25 servings per container
- Amount Per ServingCalories610
- % Daily Value *
- Total Fat
37g
47%
- Saturated Fat 16g 80%
- Cholesterol 60mg 20%
- Sodium 790mg 34%
- Total Carbohydrate
64g
23%
- Dietary Fiber 2g 6%
- Total Sugars 28g
- Protein 7g 14%
- Vitamin D 21mcg 110%
- Calcium 10mg 0%
- Iron 16mg 90%
- Potassium 5mg 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.