Chocolate hazelnut mini pyramid cake

Here’s a detailed, step-by-step recipe for Chocolate Hazelnut Mini Pyramid Cakes—rich, elegant, and perfect for entremets or special occasions. This version is designed for silicone pyramid molds (mini size).

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🍫 Chocolate Hazelnut Mini Pyramid Cakes

Yield: 6–8 mini pyramid cakes
Skill level: Intermediate
Total time: About 3.5–4 hours (includes chilling/freezing)

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COMPONENTS

1. Chocolate hazelnut sponge base

2. Hazelnut praline crunch layer

3. Chocolate hazelnut mousse

4. Chocolate mirror glaze (optional but recommended)

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1️⃣ Chocolate Hazelnut Sponge Base

Ingredients

• 2 large eggs

• ⅓ cup (65 g) granulated sugar

• ¼ cup (30 g) all-purpose flour

• ¼ cup (25 g) hazelnut flour (or finely ground toasted hazelnuts)

• 2 tbsp (15 g) unsweetened cocoa powder

• ½ tsp baking powder

• Pinch of salt

• 2 tbsp (30 ml) melted butter (cooled)

Directions

1. Preheat oven to 170°C / 340°F.

2. Line a small baking tray with parchment paper.

3. Whisk eggs and sugar until pale and slightly thick (2–3 minutes).

4. In a bowl, sift flour, cocoa powder, baking powder, and salt. Stir in hazelnut flour.

5. Gently fold dry ingredients into the egg mixture.

6. Fold in melted butter carefully.

7. Spread batter evenly (about ½ inch thick).

8. Bake for 10–12 minutes, until springy to the touch.

9. Cool completely, then cut small pyramid-base shapes or circles slightly smaller than the mold base.

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2️⃣ Hazelnut Praline Crunch Layer

Ingredients

• ½ cup (75 g) hazelnut praline paste (store-bought or homemade)

• ¼ cup (30 g) milk chocolate, melted

• ½ cup (40 g) feuilletine flakes (or crushed cornflakes)

Directions

1. Mix praline paste and melted chocolate until smooth.

2. Fold in feuilletine flakes.

3. Spread thinly over sponge bases.

4. Freeze for 20 minutes until firm.

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3️⃣ Chocolate Hazelnut Mousse

Ingredients

• 200 g (7 oz) dark chocolate (60–70%), chopped

• 1 cup (240 ml) heavy cream, divided

• 2 tsp gelatin powder

• 2 tbsp cold water

• 3 tbsp hazelnut paste (or Nutella for a sweeter version)

Directions

1. Bloom gelatin in cold water for 5 minutes.

2. Heat ½ cup cream until just simmering.

3. Pour hot cream over chocolate; let sit 1 minute, then stir smooth.

4. Add hazelnut paste and mix well.

5. Melt bloomed gelatin gently (microwave 10 sec) and stir into chocolate mixture.

6. Cool mixture to lukewarm.

7. Whip remaining ½ cup cream to soft peaks.

8. Gently fold whipped cream into chocolate mixture in 2–3 additions.

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4️⃣ Assembly (Pyramid Mold)

1. Fill pyramid molds ¾ full with mousse.

2. Press frozen sponge-crunch insert into the center (crunch side facing mousse).

3. Smooth top and tap mold to remove air bubbles.

4. Freeze at least 4 hours or overnight until completely solid.

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5️⃣ Chocolate Mirror Glaze (Optional but Stunning)

Ingredients

• ½ cup (100 g) sugar

• ½ cup (120 ml) water

• ½ cup (50 g) unsweetened cocoa powder

• ½ cup (120 ml) heavy cream

• 2 tsp gelatin powder + 2 tbsp water

Directions

1. Bloom gelatin in water.

2. In a saucepan, bring sugar, water, cocoa powder, and cream to a boil.

3. Simmer 2 minutes, stirring constantly.

4. Remove from heat, cool to 40–45°C (104–113°F).

5. Stir in melted gelatin.

6. Strain glaze to remove bubbles.

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6️⃣ Glazing & Finishing

1. Unmold frozen pyramid cakes.

2. Place on a rack over a tray.

3. Pour glaze evenly over each pyramid.

4. Let excess drip off.

5. Transfer to serving plates.

6. Chill 1–2 hours before serving.

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✨ Decoration Ideas

• Gold leaf on the tip

• Chopped toasted hazelnuts at the base

• Chocolate shards or cocoa nibs

• Light dusting of cocoa powder or edible gold spray

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🧁 Pro Tips

• Always glaze frozen cakes for sharp edges.

• Use a thermometer for mirror glaze accuracy.

• Toast hazelnuts before grinding for deeper flavor.

• For cleaner layers, freeze inserts fully before assembly.