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Mini chocolate and tangerine cream cakes

There are pleasures that can not be described... and these mini chocolate and tangerine cream cakes are one of them! A recipe full of flavor, simply delicious and healthy, that you can enjoy at any afternoon snack, or in your sweetest moments.

Stripe
Stripe

Ingredients

For the cakes:
  • 2 eggs
  • 130 g oatmeal or wheat flour
  • 8 g baking powder
  • 30 ml olive oil
  • 3 small tangerine, mashed
  • Sweetener to taste
  • Zest of 1 tangerine
  • 50 g sugar-free chocolate
For the cream:
  • Juice of 2 tangerine (150ml)
  • 1 egg
  • 1 tsp cornstarch
  • Sweetener to taste

Step by step :

1
Peel and mash the tangerines. Beat with the egg, oil and zest. Mix the flour with the baking powder, sift together then mix with the liquids. Add sweetener to taste. Pour the mixture into doughnut moulds and bake at 170°C for 15 minutes. Stripe
2
For the cream, place a bowl in a bain-marie. Pour in the tangerine juice, add the egg and cornstarch, stirring constantly so that the egg does not set. Sweeten to taste. Remove from the heat and leave to cool. Stripe
3
Melt the chocolate. Place a tablespoon of chocolate on to some grease-proof paper as the base of the cake. Dip the “flat” part of the cakes in the chocolate and place on top of the chocolate that you have placed on the paper, with the chocolate side down. Repeat with all cakes. Stripe
Mini chocolate and tangerine cream cakes

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