Chocolate Cream Boat Cakelets Recipe

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Chocolate Cream Boat Cakelets
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Ingredients
16
Count
Nutrition
1017
Calories
Total time
20
Minutes
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Ingredients:

  • for the cakelets
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 8 tbsp (1 stick) unsalted butter, melted
  • 1 egg
  • 1 cup sugar
  • 2/3 cup boiling water
  • for the filling
  • 2/3 cup sugar
  • pinch of salt

Directions:

  1. Have all the ingredients at room temperature.
  2. Preheat an oven to 325°F. Generously grease and flour an 8-well cream boat pan (available at Williams Sonoma stores).
  3. To make the cakelets, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.
  4. In a small bowl, whisk together the butter, egg and vanilla; set aside.
  5. In a large bowl, whisk together the sugar and cocoa powder. Whisk in the boiling water, then whisk in the butter mixture. Add the flour mixture in two additions, whisking until smooth and no lumps of flour remain.
  6. Divide the batter among the wells of the prepared pan. Bake until the cakelets spring back when touched and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let the cakelets cool for 10 minutes. Invert the pan onto the rack, gently tap the pan bottom and lift off the pan. Let the cakelets cool completely.
  7. Meanwhile, make the filling: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.
  8. Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more.
  9. Spoon the filling into a pastry bag fitted with a 1/4-inch plain tip. Insert the tip 1 inch into the bottom of a cakelet. Gently squeeze the filling into the cakelet while slowly withdrawing the tip. Repeat in two more places along the bottom. Turn the cakelet over so that the filling holes are on the underside and place on a serving plate. Repeat with the remaining cakelets and filling.
  10. COOKS NOTE: The Williams Sonoma stores are currently out of stock on these. I am looking for another source online and will post an update just as soon as I do!! Meantime, they can be found at your local culinary supply store and sometimes JoAnn Fabrics ( in the food crafting isle) :)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1016.91 Kcal (4258 kJ)
Calories from fat 834.28 Kcal
% Daily Value*
Total Fat 92.7g 143%
Cholesterol 263.41mg 88%
Sodium 390.61mg 16%
Potassium 155.7mg 3%
Total Carbs 47.43g 16%
Sugars 33.01g 132%
Dietary Fiber 1.53g 6%
Protein 4.95g 10%
Vitamin A 1.1mg 38%
Iron 0.8mg 5%
Calcium 40.9mg 4%
Amount Per 100 g
Calories 500.23 Kcal (2094 kJ)
Calories from fat 410.39 Kcal
% Daily Value*
Total Fat 45.6g 143%
Cholesterol 129.57mg 88%
Sodium 192.15mg 16%
Potassium 76.59mg 3%
Total Carbs 23.33g 16%
Sugars 16.24g 132%
Dietary Fiber 0.75g 6%
Protein 2.44g 10%
Vitamin A 0.6mg 38%
Iron 0.4mg 5%
Calcium 20.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.8
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Total Fat

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