chocolate yogurt snack cakes
You could argue that a lot of chocolate desserts can feel too heavy in the summer, especially those flourless truffle bombs and their gooey warm restaurant-plated compatriots. I know, I know: What kind of pregnant woman rejects chocolate? But such weighty sweets have lost all appeal since I started carting around a tiny Bruce Lee in my abdomen; real estate needs to be carefully allotted so not to draw the ire of this 1.5-pound bundle of fist jabs.
Thank goodness for David Lebovitz, however, for a reminder that not all chocolate desserts need to be a study in the art of decadence. Some, like these chocolate yogurt snack cakes, are light, mildly sweet and infinitely moist, but never overly intense. Yogurt cakes are a French standard — Clotilde introduced me to the gâteau au yaourt years ago, with it’s simple yogurt-cup measurements and I’ve yet to find an adaptation of it since that I didn’t love.
David’s is no exception, and the fact that it came from his new book about real life in Paris that has made me laugh so hard, I am sure my neighbors think (or, well, now know) I am nuts, doesn’t hurt. I don’t think I’ve so eagerly anticipated a book since, well, ever because although few probably gaze at Paris with rosier colored glasses than Alex and me, I equally love stories about some of the realities of living there, be it eating hamburgers and fries with a fork and knife (bananas, too!), a penchant for male Speedos (“pour l’hygiène !” they tell David) or in the chapter that precedes this recipe, stories about his cleaning lady that spends half a day polishing the buttons on his food processor and the plastic holes on his alarm clock but regularly forgets to clean the bathroom. This is my kind of beach read, gritty and hilarious, yet also craving-inducing to the point that we have to swing by the grocery store on the way home so we can make snack cakes, pronto.
One year ago: Sweet Cherry Pie
Chocolate Yogurt Snack Cakes
From David Lebovitz’s The Sweet Life in Paris
This is almost a rarity in the world of chocolate cakes — light and not overly decadent; perfect for breakfast or a snack or, you know, right now.
Makes 12 cupcake-sized snack cakes or 16 mini-springform ones
7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder (David recommends aluminum-free baking powders, such as Rumford or Bob’s Red Mill, as do I)
1/2 teaspoon coarse salt
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan. Or, if you’re Deb and have to be fancy dust off that much-neglected
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)
3. In another bowl, mix the remaining 1/4 cup oil with yougurt, sugar, eggs and vanilla and almond extracts.
4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.
5. Divide the batter among the muffin or springform cups and bake for 20 to 25 minutes (less for mini-springforms, more for muffins, though your oven may vary) or until they feel barely set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.
Do ahead: These cakes can be stored in an airtight container at room temperature for four days.
Oooh, maybe I’ll make these tonight! I need something to get me outta my funk, and it would figure that it would come from you AND David. Looks like I need to start reading the book on my kindle, too.
Sometimes I wish I wasn’t allergic to chocolate. This looks so darn good!! I might just make them anyway with a bottle of benadryl next to me, lol
This is perfect, since my all of a sudden picky toddler suddenly refuses to eat plain yogurt. (I blame the daycare’s fondness for strawberry Yoplait.) My son has gone from eating whatever I can throw in front of him to caring more about which cup his milk is served in (the green alien cup, please) than the variety of filling in is ravioli.
Also, might I suggest chocolate angel food cake? Ina has one that looks quite tasty, and I made a chocolate orange one (which you can see on my blog) last April. Next time, I’m combining the two recipes. The only thing mine was missing was the extra chocolate. ;)
I’m going to try soon as well. I’m always looking for something chocolatety that won’t kill the calorie count!
Could you tell me what brand of chocolate you use for your baking? I see your picture, but don’t recognize those shapes and I’m always looking for good baking chocolate (preferably some that is not processed on machinery with nuts since my son is allergic.) Thanks!
I know exactly what you mean about neglecting chocolate in summer! I’m seduced by all that sweet-smelling fruit at the grocery store and then am too busy the overflow into baking it into tarts and muffins and crisps to even think about chocolate. But these look fantastic!
One word….YUM!!!!!!
OMG! This looks so good. I’m going to make it this weekend.
These are beautiful little bites! The idea of yogurt & chocolate together does sound a lot lighter and more summery!
okay i haven’t seen a cuter version of these snack cakes on any other blog. must invest in a mini-springform pan pronto. so cute! and “a tiny Bruce Lee in my abdomen” = double cute!
Look at those little guys! I could eat them all. I am sure. Soooo gooooood!
Oh, I love everyday type cakes! That yogurt cup cake is one of my standbys now, and these look wonderful. Thanks for pointing them out, David’s book is on my list but I haven’t gotten it yet!
Chocolate was the one thing on the proscribed-for-the-pregnant that I refused to give up. I mean, I was certain that my twins would do far better with a happy pregnancy than a caffeine-free one!
yum – I got hooked on clotilde’s yogurt cake too. I think I made it 4 times in two weeks and then in typical ADD foodie fashion moved onto something else. Must try this version though and might have to break my only library book pact for David’s book.
Although I did make blueberry buckle yesterday which is divine.
It’s a fabulous book isn’t it? I’m reading it right now.
I do think brownies are sort of inherently summery, but maybe that’s because I always had brownies on the fourth of July as a kid.
Oh, and there’s a study out there (and my scientist friend says it’s a good study, ie properly conducted) that women who eat chocolate every day in pregnancy have happier calmer babies.
These look delicious. I’m going to try them gluten-free (a requirement around our house) and see how they turn out. Question for you: do you ever substitute sweeteners (like agave or raw sugar or brown sugar) in your baking? It’s something I’m trying to get a handle on, and if differing measurements of different ingredients makes a difference to the texture.
These sound really good. I’ve been on a big baking kick lately, and I have all the ingredients (except the chocolate), so it might mean a quick to the store on my way home. As always, thanks!
And good luck with that boxing kangaroo you’re carrying around with you :)
Lynae — I used Valrhona chocolate feves.
they are adorable–now I’ve got the swing-by-the-store, must-make-these craving! thankfully I’ve got homemade yogurt on hand. hope your little Bruce Lee enjoyed these.
Those look so yummy!
They’ve got yogurt in them… so they’re good for us, right?!
David’s book is the next thing I am buying off my Amazon wish list (and when I have time to read for pleasure again after the Bar). These looks so cute and tasty!
These look adorable, and delicious. After I finish the batch of homemade ice cream I have in the freezer, these are coming up next.
I now have an intense craving for that book, and need to pull over and order it NOW.
I know what you mean about the fresh fruit. My dessert line up for the past two weeks has been fresh fruit cake, crisp, crumble, cobbler…repeat.
I don’t want to look at another nut or caramel concoction for a few solid months.
These chocolate cakes, on the other hand, are just too precious.I’ll be trying them no matter the season!
These look amazing! Anything with yogurt in the batter & I’m sold!
If I had some eggs in my kitchen I would be making these RIGHT NOW. As I do not, will have to wait until tomorrow… unless the 24 hour garage sells eggs…
I’m making them as soon as I get baking chocolate!
How cute! And I bet they’d be good with berries on the side, too…
These are adorable. Right now I’m still in the throes of summer fruit love, but I know the chocolate obsession always lurks near the surface. I can’t wait to read David’s book!
OH! It’s a mini cheesecake pan that you use. Okay, that makes more sense now. I could not figure out how you could have mini springform pans that small and how looong it must have taken to bake this quicky recipe, unless you had a bunch of them! They probably do make them though..somewhere.
These look good!
Yummy! Can’t wait to try these
How cute! and these look delicious! I d like to try these :)
These look great, and I’m nearly out of dessert (unheard of!) so these will be next on the list.
When I studied abroad in France, this not too overpowering chocolate cake was a staple that would show up for dessert every couple of weeks. I didn’t find out that it was made with yogurt until I came back to the States and emailed them for the recipe. I love them in cupcake form!
self rising flour or all purpose flour?
YYYYUUUUUUUUUMMMMMMMMMMM YUM YUMMY!!!!!!!!
Everytime I come here my mouth immediately begins watering!!!!! Seriously!
Oh and your ingredients!
I will have to pass this recipe along as well as use it for some of my friends this summer!!!
-Katee Grace
XO!
hmm…i wonder how many of those little cakes i could manage to pop in my mouth in one sitting. i’m thinking far too many. love yogurt in any type of cake and love the fact that there’s no butta.
Love this post ! For the deliciously enticing photos, for your writing as always and for a new recipe too! Iit makes me want to grab my copy of David’s book right off my shelf and start reading it right away. Not to mention, running to the store tomorrow to pick up ingredients so I too can make snack cakes – pronto !
They’re in the oven. Didn’t take long, eh? My little two-year old saw them and was truly upset that she couldn’t just reach out and grab one to eat. So that’s the story. Thanks for the recipe!
Christina — All purpose flour.
for Christina, the recipe contains baking powder, so the flour would be all purpose. I have substituted self rising flour quite successfully in these yogurt cakes, but then leave out the added baking powder and salt.
YUMMY!!!!!!!!
I absolutely LOVEE the first picture!! These look delicious! The chocoholic in me thanks you for these!
I, too, am guilty of ignoring the chocolate in favor of all the fresh delicious fruit. Except for your unbelievably perfect Classic Brownie recipe that I made last weekend. OMG, how could you do that to me?
You’re right – chocolate should not be totally forsaken in the summer, but it is difficult to eat a rich, heavy chocolate dish when the temperature starts to climb. These look as though they would fit the bill perfectly.
I can’t wait to read the David Lebovtiz book!
I must try these little perfect gems. Love this…
Chocolate and yogurt…what could be wrong about that?
These look wonderful! Today was my youngest daughters first day of preschool so I think we’ll make these together to celebrate after she gets home!
Ooh, these look delicious… as do all of your recipes! Just looking at your pictures makes me want to run and bake them up right away!
chocolate and yogurt…mmmmmmm…. and they’re cute too!?
Absolutely delicious! Chocolate and yogurt – never thought of pairing them before. Will surely give this one a try
Also checked out the good bites video – it was great listening to YOU :)
What cute little cakes. They do sound perfect for the season!
Deb you are such a bad influence. It is almost midnight in my part of the world and somehow there are now muffins in my oven. The smell is to die for…
I love these…especially that since you call them snack cakes, they don’t sound bad for you. Nevermind that they’re still chocolate cake…
I’ve got a batch in the oven now- thanks!
My batter was hopelessly lumpy, though. Do you think fat free yogurt might be the culprit? That’s my only sub, as I don’t have any full-fat stuff right now. I suppose it’s not entirely hopeless. Lumps can’t make them THAT bad… Right?
Delightful little cakes. I must admit I’m not much of a fan of the ooey, gooey chocolate cake – these are perfect for my taste.
I was just thinking about chocolate this morning and how I haven’t made anything chocolate since, well, like you said, rhubarb and berries and cherries started appearing in the groceries. This recipe sounds fabulous. And I think I need to get David’s book to read over the 4th of July up in the north woods.
Oooh .. these are absolutely “little bite” cakes, how cute! Another gorgoeous recipe and I’m sure it’s absolutely moist with the addition of yogurt. By the way, could I use any regular baking powder in the same quantity if I don’t have the “recommended” kind?
These are so cute. They look like delicious little chocolate mushrooms!
This recipe sounds great – especially because there is no butter-softening time required so you can jump right in after getting home! I makebrownies with yogurt and the tanginess goes really well with the dark chocolate.
Lauren- I don’t think the lumpiness would be caused by the yogurt substitution. I would think that it would come from not whisking the dry ingredients enough or stirring the combined mixture enough (step 4).
Devastating. I’m totally stealing, er, copying this recipe. ;)
snack cakes eh? Don’t tell me that or I WILL eat them as snacks. store them in my desk next to the emery boards like a bosom bodied secretary.
I like how this recipe is basic enough that you can customize…
i’ll look around the blogs for the perfect flash of color.
These are adorable and tasty I’m sure. I’ll take any excuse to have chocolate for breakfast.
I wonder what change would ensue from using the thicker Greek style yogurt??
Julia — I used Greek yogurt. No reason any full-fat yogurt won’t work, but the Greek stuff is a little richer (drained of more liquid).
Jo — You can use any kind of baking powder. However, I’m making more of a point to bring up the differences as I have many scone and biscuit recipes on this site, and often get comments from people who are unhappy with a tinny or metallic taste. It is always from using a baking powder with aluminum in it (also, it turns fresh berries in scones a freaky color), it is just most noticeable in those recipes as they use an extra-large quantity (though this one doesn’t exactly skimp). Seeing as the aluminum-free stuff is readily available (notably Rumford around here) and only pennies more, I figure I’ll implore people to switch to it at every pass.
Where, oh where were these when I was pregnant? Chocolate and yogurt made up about 75% of my third-tri diet. (The remaining 25? Ice cream.)
I hear you on the fruit fixation, but combining it with chocolate? That’s pure perfection. Is there a way to bake the berries right in there? Or am I asking too much?
Clabber Girl double acting has sodium aluminum sulfate. Scratch it from the list!
D’oh, you’re right. I’ve assumed that because it is made by the same company as Rumford, it was also aluminum-free. Now edited.
I’m totally smitten by these precious little bites. Chocolate perefection – ah- & ever so indulgent! I’m done with preganancy & kids, but don’t need an excuse for something as yum as these!
Ooh, I just made yogurt cupcakes based on Clotilde’s recipe. They’re absolutely delightful and I love the idea of making them chocolatey. I definitely neglect chocolate (mostly in the summer but often year round anyway since I’m a fruit fiend) but these look so good.
chocolate is my fav one.. sweet little cupcakes… (”,)
Gorgeous! And they sound like they’d taste delicious too!
I am a New Jersey ex-pat :-) living in the city. I would LOVE to know where all of those awsome green markets you speak oh so fondly of are situated?
Also, congratulations on the soon to come bundle of joy. I am a proud mama of an 8 month old baby Amina and she is the chocolate of my eye ;-). I predict that in a while, when the baby comes at last, we will be seeing much more lighter recipes because there is nothing like children that can make you want to be healthy and arround for many years to come. Cheers, salaam, shalom, peace!
Aloha Deb … those are so cute — where can I get one of those pans? Mahalo! 8-)
I’ve still got “The Sweet Life” on my reading list – I can’t wait to get to it. I feel the same way about dessert when fruit come into season, although these do look amazing!
Thank you!
Now, I don’t have either of your pan suggestions (a mini-muffin pan or a mini-springform pan) Do you think it would it be possible to bake in a loaf pan and adjust cooking time as needed?
Love your recipes.This will be a wonderful gift to bring to a friend who is moving
tomorrow.I’m curious about the baking pan,is it a mini cheesecake pan?
Update: I’m pretty sure the lumps are from not mixing the wet stuff well enough (thanks, Rachelino). There are tiny bits of cooked egg white throughout the cakes. They may not be pretty enough for company, but they are delicious!
Next time, and there WILL be a next time, I’ll be more thorough with my mixing.
Sounds great – and thanks for telling about David’s book…I’m always the last to know but now I’ll head to Amazon and get me a copy…I’m needing something to read to take my mind of the never-ending COLD of summer in Seattle!
Alohacookiegirl — Amazon sells them.
Jen — It’s a regular size muffin pan, not a mini that would work. That said, there’s a useful list of can pan size conversions on this page.
Dijana — Union Square. There’s a full list of all of the NYC Greenmarkets on the official site.
Egads. This WILL be made in my kitchen.
I just tried the cheese straws, by the way, and they are out of this word delicious. Also they look like the picture, which is a rarity.
This is perfect timing! My cooking buddy and I were just saying the other week that we haven’t been making anything chocolate lately because everything is so rich and not summery.
This is exactly what I’m in the mood for, thanks.
I actually didn’t go for chocolate during my pregnancies either, except for something occasional, light, and dairy-ful (the only time I ever liked hershey’s kisses). These look lovely, thanks!
I made these yesterday and they taste great! The only thing I would change next time is upping the chocolate to 8oz–my cakes came out a bit lighter and I think it’s because some chocolate was “lost” in transferring the melted chocolate from bowl to bowl. Still great flavor though and perfect for a chocolate summer treat that isn’t heavy.
Gah – I must make these!! I think I might have to up the amount of chocolate too, though.
I’m a fan of David Lebovitz too – thanks to a blog hop from your site – his IKEA piece is what won me over. :)
Just bought David’s book in Paris and read it on a trip around France and Spain. Great, fun, funny read. Also learned to make a yogurt cake when I was an au pair in France 30 years ago! It is a stand by recipe in every French kitchen. Thanks for another great post.
yeah for minis! i always skew to the small side when baking for potlucks/BBQs and these look simply delish.
Love these little gems!
What kind of pan is that that you used?
I am pretty positive that I would LOVE this dish!!!!
Omg, just the picture alone tells me I have to Naptime Chef these tasty treats straight away! David’s recipes never steer us wrong.
I agree about chocolate in the summer, but these look like they are worth making any time of year!
I’ve been following this blog for about a month or two now and I have a question or two…
1) Have you ever made/published a cookbook with your amazing recipes and photos?
2) If not, would you ever consider it? There are several places online that you can do this and I know that I would be first in line to buy it!
I love the phrase you just coined “snack cakes”–sealing forever the legitimacy of chocolate and cake as SNACK and not dessert. Brilliant! So, when is YOUR book coming out? Yours is the beach read I am waiting for . . with your “gritty, hilarious, craving inducing” etc spirit! I hosted a party a few months ago with all mini foods & among some what I cooked/baked was your (vegetarian version) meatball sliders (thank you–adorable!) and these little precious cupcakes. Everything was mini. The pictures were so cute. Thank you so much again for this awesome site. Love the photograph of teaspoon filled with fleur de
I only had non-fat Fage in the house, so I used it. The batter with very lumpy, but the little cakes came out delicious! I’m sure they’d be even better with the full fat Fage, but it wasn’t meant to be.
Thanks for giving me an excuse to use my Bouchon pan!
Aloha Deb — thanks for your reply. I took a look at Amazon and there are so many different standard size muffin pans. Your’s seems to by straight-sided and taller and narrower than ones I see and ones I already own. Can you tell me the brand of yours? Mahalo!
OMG!!!! My apologies Deb — thanks again … I didn’t realize you sent a live link to the exact pan!!! 8-)
made these last night at 9:30 when my hubby asked, “what’s for dessert?” and my son had a friend staying the night. i used a mini muffin pan, a regular muffin pan, and some silicon muffin cups and they were tasty in every form! the minis are VERY DANGEROUS, and most of the recipe is gone not 24 hours later.
home run, deb! this is the 3rd recipe of yours i’ve tried, and my tastebuds thank you!
I happen to have that exact cheesecake springform pan. I love that little thing. My biggest trial is keeping the little metal discs away from some very curious children who like the way they clank together. That, and working with the tall sides.
I make mini lemon muffins, courtesy of Martha Stewart, to complement the chocolate ones.
These look insanely good. The pair of chocolate and yogurt is mouthwatering. Even more tempting with the rich and creamy greek stuff. Although, lots of little bites to nosh on, I’m afraid these wouldn’t last a minute in my house!
These look super amazing! I actually DO have some chocolate I need to use up. Thanks!
Congrats on the launch of Goodbite.com
I spent the last hour perusing.. terrific new site!
Cant wait to see and hear more.
these look adorable! my goal is to bake every weekend, and this sounds like a recipe i can definitely try! thanks =)
These look so delicious! I’m vegan, and I am wondering what you think about substituting a soy or coconut-based yogurt into the recipe instead of using the whole-milk yogurt? Do you think the cakes would retain their fluffiness? It doesn’t look like there are any other non-vegan ingredients, which is exciting!
These look adorable and easy. It’s too hot here for chocolate right now, or pretty much anything that isn’t ice-related, but these are definitely on my to-make list once it cools down.
Made these today for afternoon tea. Total hit with hubby and the kids. Many thanks. (Oh and I used low fat plain greek yoghurt (because that’s what was in the fridge :)) and they were just lovely.
C
These look like just what I need.
I have been waiting to make these because I need the mini springform pans, and didn’t want to make them in muffin tins, then it wouldn’t be a “snack” anymore.
I’ve tried a few of the recipes from David’s book, the pain depice, the fig olive tapenade and they all have been a success.
Made these this morning in my mini-muffin tin – 48 little tidbits of goodness! (baked them for about 13-14 minutes…) Almost made myself sick eating the batter equivalent of about two that wouldn’t fit in the tins…
(This is very long, but hopefully important enough to warrant the length.) When I’ve printed other recipes from your website, I’ve copied them into a Word document (complete with your copyright info, of course!) so I could use my font of choice and use up my blue ink (or else I wind up changing ink cartridges with a lot of blue left in them because red and yellow seem to go first). When I did that with this one, not everything copied over (using Firefox to view, and an older version of Word), like the line about being fancy and using the springform, although the instructions did continue after that. So I decided to try it at work instead (using IE to view and Word2007). That’s when it got really weird. The spacing was all messed up, and the actual instructions were nowhere to be found. So I looked at the print preview, and everything was there up to the line about the springform pans (which in both instances actually cut off after “much-neglected,” even though it was on different computers).
It could just be me. The internet could be teasing me with these, making me want to turn on the oven so I can bake them, even though it feels like it’s eleventy-one degrees in our kitchen, and then not allowing me to easily transport the recipe from our library to the kitchen without having to hand-write it (and I have carpal tunnel syndrome). But I thought I should let you know.
Fantastic! I love little muffins:)
Deb – I know how you feel about chocolate in the summer, those fruit desserts just call my name! These do look divine, though, and I’m a big fan of combining ‘chocolate’ and ’snack’ and ‘yogurt’ into one recipe where you can (almost) convince yourself that they might actually be good for you?
I KNEW I had seen that recipe somewhere! And it sounded delicious both times and must now be made. David’s book is just great. As you said, it is hilarious and the recipes are a bonus. I have dulce de leche on my shopping list for those incredible brownies americaine that opened so many hearts and doors for him in Paris.
I made this! A) I spilled the chocolate all over my hand the first time and it was the most delicious accident ever, B) I used milk-free coconut yogurt and they actually turned out really really well!
But C) I did have a question–problem?–about something: I used sea salt and I don’t think it incorporated very well into the batter. Tips about this? It seemed like it flavored different spots differently, and while I didn’t find any chunks of salt I think maybe it was too large or I mixed it in too late. Any tips? I want to get it right before I share it with anyone…
This is one I’m going to have to make with my daughter this weekend. She’s obsessed with tiny chocolate cakes. Tiny+chocolate=Princess. :)
Made those.
Only got 2 ounces bittersweet and 2 ounces white chocolate at home. Also only got low fat yogurt. But they turned out to be awesome! I didn’t mix them too much so they are better mixed than muffin batter but less mixed comparing to cake batter.
But turned out very good. Fluffy chocolate cup cakes!
Thank you!
These sound awesome, and I think that yogurt is so much better in cake than all by its lonesome.
BTW you cracked me up with the mini Bruce Lee comment! :-)
these are so adorable
I made these little snack cakes last night, but substituted whole wheat pastry flour entirely for the all purpose flour. I think it left the snack cakes a shade dry, which I was expecting, given the difference in protein content between the flours. I also used a combination of bittersweet and semi-sweet chocolate – and the chocolate flavor was really perfect for a hot summer evening dessert! David’s book is definitely on my “to-read” list for this summer.
Made them. I liked them, but I have very peculiar tastes – I like a dryer cake. Boyfriend and dinner guest (and boss who had one earlier in the day) all gave it a thumbs-down. Too dry, they said. Also, I used coarse sea salt, which did not really dissolve – so occasionally, you’d bite into a bit of salt. Again, I love salt and chocolate, so for me it’s perfect. But I don’t think I’d make these for company.
I made these last night, and they were delicious! Put it with some cookies n’ cream ice cream, and I was in heaven. Love the almond extract in them! Thanks for the recipe!
I have a question about the weight of the flour. You listed 1 1/2 cups of flour at 200 grams. The packaging on the AP flour that I’m using says 1/4 cup = 30 grams. So for 1 1/2 cups = 180 grams. Would you suggest I use 200 grams of the AP flour? Or the 180? Curious. Thanks!
Weights always vary, especially when dealing with something as miniscule as grams, where differences in brand or the way the cup was filled with flour can result in a 20 gram or more different. When in doubt, defer to the recipe in front of you: the person who wrote it used that weight.
Made these last night and they were (past tense) delicious. Not dry at all, and we all loved the chunks of salt in them. We didn’t frost them, use whipped cream, or even dust with powdered sugar because the top crusts were concentrated chocolate goodness all on their own.
Oh, and I only had low-fat yogurt in the house and they turned out just fine.
I made these last night and they were so easy and they turned out delicious!! I love that they’re not overly sweet – perfect! Thanks Deb!
Great recipe!! I tried it last weekend and it was a hit! Thanks and keep them coming!!!
Hi there,
My hubbie forwarded me on this post saying I might like it. Yipsie do, I do like it. A post with paris, chocolate and the hint of a baby. I’ll be tuning in for more reading.
And Oh do they look like just the hit I need right now, I mean NOW.
I just have to chime in. Dinner last night served to eight guests:
Grilled Chicken Salad Bar (choose your own veggies)
Your AWESOME Challah bread
Blueberries & Strawberries with homemade whipped cream
THESE FABULOUS CUPCAKES.
All eight guests were extremely satisfied, and these snack cakes received so many many compliments.
I pretty much licked the screen reading this.
I’m making these to take to a concert in the park. I’m sure they will be a hit!
would you please provide some advice for how to avoid having lumps in the batter when mixing the wet into the dry? And also, do you allow the chocolate to cool until warm or just slightly before adding into the batter? i ended up having curd-like lumps in my batter :(
It will be hard for me to say until I make this again and pay more attention at that step. I did have some small lumps but they baked out. In general, just adding ingredients slowly and mixing them well with a whisk will help people avoid most lumps.
thanks for the advice! despite the lumps, they tasted great! light and fluffly and the almond extract makes them unique!
For those of you with a toddler or two to distract you while baking, you might learn that forgetting the sugar ENTIRELY in this recipe isn’t so bad. I just told my husband I made “bittersweet chocolate snack cakes.” They were quite good, plain and with a bit of tangy apricot jam. Deb, your recipes may also be accidently abbreviated with serendipitous results in the future as your wee one grows. :)
I made these yesterday en they are very good. I didn’t use the vanilla and almond extract, but it works fine without. Also I used selfraising flower instead of ordinary flower and no baking powder. The structure of the cakes has become a little bit dense, but I rather like it this way.
PS I did have rather big lumps in my batter, but I didn’t find them in my cakes.
The cakes look yummy! Will try them out today.
drooooooooooooooooooooooooooooooooooooooooooool…
i have to get to the store and buy these ingredients. MUST MAKE THEM.
\
MUST EAT THEM!
droooooooooooooooooooooool….. yummmmmmy! yay! bye!
Amy!
been waiting to make these and finally had a moment last night.
chocolate: guittard fr. vanilla, delicious.
yogurt: homemade, not strained, worked great.
oil: settled on Stephen Singer ex-virgin because it was the only thing in the pantry (and after eating the finished cakes, actually not a bad choice flavor-wise…)
all these things yielded a lovely little bite.
my only complaint, compared to some other tastes above, is that i’d dial back the almond extract. i dont know, maybe my particular brand is more potent?
it wasnt totally overpowering in the finished cake, but i def tasted it more than i would have liked.
–or maybe up the vanilla instead?
i also encountered lumps in the batter but whisked carefully to break them up. no prob. but next time i’d probably sift-and-fold dries in thirds into wets to mitigate this.
Let me first say I came (from daivid leibovitz) here for the recipe, looks great but i haven’t tried.
I just wanted to comment on your stereotypical portray of French people being dirty (since we seem to forget cleaning bathrooms). For as long as I’ve lived in France, neither my family house bathroom nor that of my family and friends were any dirtier than all those I visited in Ireland where the other part of my family is from or any other anglo saxon country I’ve visited, including the US. And, can you believe it, everyone I know washes. Maybe even David could confirm that too…
I happen not to find not to find such strories that rely not on knowledge of the other’s culture or country but on cloed minds and prejudice anywhere near funny. Offending would be more like it.
You have completely misread this post. I was summarizing a story in David’s book about his wacky cleaning lady having obsessions with cleaning some spots in his apartment and not others. It was hilarious. Nowhere did either he or I mention a) her sporadic nature being typical of where he lives, b) French people being dirty. You should not jump so quickly to be offended.
I just made these. They are phenomenal! Thanks for the recipe. And the coarse salt gives them an amazing salty chocolate-ness that reminds me of salted caramels. I am a little in love.
(I also ran out of sugar half way through and had to substitute powdered sugar – 1 cup granulated to 1 3/4 cup powdered – and they still turned out amazing. It took a little more effort to make the batter smooth but I found a whisk worked well to break up lumps.)
The lumps didn’t bake out of my batter, but the finished cakes still taste delicious. I think the batter would have been less lumpy if I’d used a whisk to combine the dry and wet ingredients, but I didn’t because the recipe seemed to suggest being careful not to overmix. I’m pretty sure the lumps are yogurt, rather than flour or egg white. Next time, I will sift the flour and use a French-style yogurt rather than Greek-style. Thanks for the recipe.
Help!help!
Want to make these in the MINI- cheesecake pan I fell in love with but can’t get the pan shipped to Canada.Does any “canuck” know where in Canada I can buy it?
Making these tonight to unleash them upon my coworkers tomorrow.
My dog is guarding the oven as they bake…
Marvelous! After dealing with house-buying stress and being slammed at work, I was naughtily craving something desserty and decidedly unhealthy — these saved me :)
Recipe notes: It’s no lumpier than a similar batter you don’t wanted overworked (e.g., brownie); as long as you mixed the wet ingredients until smooth, all should be well :) I agree that some (my husband) might prefer about half the almond extract. Other than over-measuring the flour, I don’t know how you could get a dry turnout from this; my batch was exquisitely moist with slightly crackly tops, but I weigh ingredients when baking (fewer dirty dishes — yeah!).
I made these in a mini muffin pan and they came out as great bite size snacks! I think this may be worse, as I am now prone to eat 5 at a time.
These were great — perfect texture, so moist and fluffy. I agree about maybe halving the almond extract though. My almond extract is brand new, so maybe it is extra potent.
Wonderful recipe. Make sure to use course salt – I felt like it added greatness to this recipe. There was something so therapeutic mixing these by hand versus the mixer. Happy Sunday.
I just made these with my supply of Belgian chocolate… they are awesome! Couldn’t be any better than just following the recipe!
I seem to be having the same problem as sosoclever…
I pulled out the recipe last night to make it after printing it a while back, and noticed it was incomplete-today I tried copying and pasting it into word, but as mentioned, it cuts off after the word neglected…
Strange!?
Made these yesterday for a friend in need, I believe they hit the spot. I actually used a bit less chocolate (i know, controversial) as I just smashed up a bar of Green and Blacks cooking chocolate which is 150g I think. Also, I left out the almond stage as it would kill me and I was sharing both the moment and the cake with needy friend. Despite these changes, amazing cakes and I recipe I will revisit. Thanks!
oh my goodness. I’m eating a hot-from-the-oven snack cake now. This is a JACKPOT recipe! Thanks for posting :)
These are amazing, the coarse salt is absolutely brilliant in them. I made them awhile ago and just might have to make another batch. I also read the Lebovitz book and it was so much fun, but would never have tried this recipe above all the others without your post.
This is great…I love to cook and my husband LOVES to eat, but am always worried about the fat intake because of all the butter involved. This one is a fantastic alternative. I’m gonna put a batch in the oven right away. Thanks so much!!!
Hey there! I tried printing this out but it cuts off after the first step in the directions. I also tried to copy/paste it into a word processor, and even though I copy everything, it still pastes only what it was printing before. I guess I could suck it up and actually write it down…but I didn’t know if anyone else was having this issue as well.
Made these today in a large muffin pan. they came out really superbly well, I baked them in a large muffin pan so they’re a lot bigger than the cute sized ones in the pic…which is a problem because I keep eating them! I didn’t have a baking scale so I think I ended up putting in more chocolate – this is never bad, but may have made it a tiny bit denser. Also didn’t have coarse salt so put in regular cooking salt and still turned out fine, though I will have to try again with the recommended kind. Thanks so much for this delightful recipe!
would a regular muffin pan also work?
thanks – they look soooooo delicious!!!
sorry, i found the answer already – same question was asked a few month earlier.
sorry, that i haven’t checked before, but there are so many comments.