Tips and tricks on small chocolate chip cakes with the thermomix

14 tips and tricks about the thermomix recipe

• Use room temperature ingredients, such as eggs and butter, to achieve a better texture in your mini cakes.
  
• Sift the flour and baking powder before incorporating them into the batter to avoid lumps.
  
  
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• Mix the ingredients just enough to incorporate them, without overmixing, to prevent developing too much gluten and ending up with dense small cakes.
  
• For an extra flavor boost, add a pinch of salt to the batter. This will enhance the taste of the chocolate.
  
• If you prefer lighter litlle cakes, replace some of the butter with unsweetened applesauce.
  
• For a softer texture, add a tablespoon of heavy cream to the batter.
  
• For a healthier version, substitute part of the allpurpose flour with whole wheat flour or oats.
  
• If you want mini cakes that are richer in chocolate, add a tablespoon of unsweetened cocoa powder to the batter.
  
• Before incorporating the chocolate chips, lightly coat them with flour to prevent them from sinking to the bottom of the little cakes during baking.
  
• Fill the small cake molds only threequarters full, as the batter tends to rise during baking.
  
• For a decadent finish, lightly dust the mini cakes with powdered sugar after baking.
  
• Allow the mini cakes to cool completely before removing them from the molds to prevent them from breaking.
  
• Add a hint of vanilla using either vanilla extract or a vanilla bean.
  
• You can mix it up by using white chocolate chips or milk chocolate chips.