These Mini Chocolate Cream Cakes are elegant, rich, and super chocolatey!
It’s time to make these Mini Chocolate Cream Cakes, which are perfect for Passover, gluten-free and vegan.
I still can’t get over how incredible these mini chocolate cream cakes taste, even though they’re all natural and nut-based! Who knew you could make a creamy, luscious chocolate filling using soaked cashews! It’s crazy!
Passover is only a couple of days away, and this is the perfect last-minute dessert to wow your guest with at the Seder. I promise you, when your guests see these adorable individual cakes, they will die! They look store-bought, but taste deliciously-homemade. Of course, there are a million ways you can decorate the tops of these cakes, but I think that three slivered almonds does the trick and keeps this dessert looking clean and elegant.
Is this dessert complicated to make?
Nope! I can’t say that this is the SIMPLEST dessert to make because there are 3 components to prep: the crust, cream filling, and chocolate ganache. But, these mini cakes are way easier and faster to make than they look, since the crust and cream filling are both prepped in a blender. The blender makes the process much faster and leaves very little cleanup! So, no, it’s not a complicated dessert, but it does take a bit more time than making a regular cake or cookies. At least you don’t need to whip any egg whites and yolks in this recipe (since I know that intimated some people)!
Quick Tip: You MUST use a high-speed blender or really great food processor to make the cream filling. Unfortunately, a cheaper, less-strong food processor most-likey won’t be able to blend the cashews into a creamy filling.
If you make this recipe, please share a picture on Instagram, Facebook or Twitter and tag me @itsrainingflour so I can you all your delicious creations!!
Mini Chocolate Cream Cakes (Passover)
These Mini Chocolate Cream Cakes are perfect for Passover, gluten-free, and vegan!
- Prep Time: 1 1/2 hour
- Total Time: 1 1/2 hour
- Yield: 9-12 mini cakes, an 8" cake, or an 8" to 9" tart
- Category: Dessert, Passover, Vegan, Healthy
- 1 1/2 cups sliced or whole almonds
- 1 1/2 tablespoons maple syrup or honey
- 1 tablespoon coconut oil, melted
- Pinch of salt
- 2 1/2 cups raw cashews, soaked in water overnight (store in the fridge, covered)
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 6 tablespoons cocoa powder (I recommend Hershey’s Brand)
- 3/4 cup water
- 3/4 cup coconut oil, melted
- 3/4 cup semi-sweet chocolate chips or chopped chocolate
- 1/2 cup almond milk, coconut milk, or heavy cream/non-dairy whipped topping
- 1/4 cup sliced almonds
Choose A Pan:
Although I love using mini silicon cake pans, there are multiple pans you can use to make this dessert:
- Silicon Muffin/Mini Cake Pan (aka Mold) (similar to what I used)- I recommend buying a 12-count food-safe silicon pan/mold since this recipe will fill 10-12 cavities. You can also use any other shaped silicon pan/mold such as rectangles, squares, or any other basic shapes.
- 8” Springform Pan– Line the bottom of this pan with a parchment paper circle and line the sides with a ring of parchment paper.
- Tart Pan– Grease the tart pan with cooking spray.
Make the Crust:
- Combine the almonds, maple syrup, melted coconut oil, and salt in a food processor or blender. Blend until it becomes grainy, like a thick sand.
- Press the crust into the prepared silicon mold or other pan listed above. If using a tart pan, press the crust onto the bottom and SIDES of the tart pan.
- *If the crust sticks to your hands, spray your hands with cooking spray or dip your hands in ice-cold water.
Make the Chocolate Cream Filling:
- For the filling, combine the drained-soaked cashews and all other ingredients EXCEPT FOR THE OIL into a blender and blend until well combined. Blend 2-3 minutes.
- Then, add the melted coconut oil and blend until looks like softened ice cream. BLEND FOR ANOTHER 2 MINUTES. TASTE TO MAKE SURE IT’S NOT GRAINY.
- Fill the molds 3/4 of the way with the chocolate filling or if using an 8″ pan or tart pan, transfer all the filling into the pan.
- Freeze for 2-3 hours if making muffin-sized cakes or freeze 6-8 hours if making pouring the filling into an 8” circle pan or tart pan.
Make the Ganache:
Prepare the ganache once the chocolate cream filling is set in the freezer.
- Boil cream/milk in the microwave or stovetop, and pour over the chocolate chips.
- Stir until melted and thickened.
- Spoon 1 1/2 tablespoons of the ganache onto each frozen mini cake or onto the entire larger cake or tart.
- Then, spread out the ganache and freeze for another 3 hours (for mini cakes) or 6 hours for an 8” cake or tart.
- Pop each cream cake out of the mold and place onto a serving plate, container, or pan with high sides.
- Store in the FRIDGE for 1-4 days, or until ready to serve.
- Leave the mini cakes/8″ cake/tart on the counter for 45 minutes before serving to soften and decorate the top of each cream cake with sliced almonds.
- If you’d like to serve the cakes straight from the freezer, defrost the mini cakes on the counter for 1 hour or 2-3 hours if it’s an 8” cake or tart pan.
- Don’t worry, the chocolate cream filling WON’T melt when kept in the fridge. The only purpose of the freezer is to make it easy and possible to pop the cakes out of the molds.
Recipe adapted from https://bojongourmet.com