Mini Flower Pot Cakes 迷你盆栽蛋糕

I made these individual desserts for my family over the weekend. The flower pots, the topsoil and the plants were all edible! I was trying to let my daughter helped me with the unmolding but she broke one of the pots as she squeezed too hard. I asked her to do the planting instead. Poor mommy had a cracked flower pot dessert for that night =(

The pots were filled with what I called “Kids’ Tiramisu” which was a tweaked Tiramisu prepared with kids-friendly ingredients. This was very similar to the Ovaltine Charlotte i have made  for my friend before. As everything was contained in a pot, no gelatin was added here. The pot size can easily be adjusted by using different sized paper cups as your mold.




Mini Flower Pot Cakes

makes 6 to 8


For Chocolate Flower Pots
100 to 120 g good quality bittersweet chocolate
6 to 8 disposable paper cups

For Chocolate-Ovaltine
4 Tbsp Ovaltine (or Horlicks ) powder
1 Tbsp unsweetened cocoa powder
1/2 Tbsp condensed milk
160 ml hot water

For Mascarpone Filling
150 g homemade mascarpone cheese (see recipe here)
1 tsp vanilla bean paste
1.5 Tbsp granulated sugar
3 Tbsp Chocolate-Ovaltine
200 g whipping cream

4 to 8 Italian ladyfingers (or Savoiardi)
Unsweetened cocoa powder, for dusting
Dried cake crumbs (see recipe here)
Modelling chocolate flowers


優質黑朱古力 100-120克
小紙杯 6-8個

阿華田粉(或好立克粉) 4湯匙
無糖可可粉 1湯匙
煉奶 1/2湯匙
熱水 160毫升

自製意大利軟芝士 150克 (做法請按此)
香草醬 1茶匙
朱古力阿華田 3湯匙
淡忌廉 200克

意大利手指餅 4至8條
無糖可可粉,洒面用 適量
烤乾蛋糕碎 (做法請按此)

Directions 做法

Making the chocolate flower pots 朱古力花盆
Melt chocolate in the microwave over medium power or over a pot of simmering water. Stir until smooth. With the back of a spoon or simply by swirling, coat the inside of each paper cup with a thick layer of melted chocolate (you don’t need to coat the entire paper cup but just to how big/tall you want your pots to be.) Refrigerate until set.

Filling the pots 花盆餡
Chill the mixing bowl and the whisk attachment of your hand mixer in the freezer for at least 10 minutes before you begin.

Prepare the Chocolate-Ovaltine by dissolving the two powders and condensed milk in hot water. Set aside to cool.
朱古力阿華田做法 : 將朱古力粉、阿華田粉、煉奶及熱水放在杯中拌勻,放凉備用。

In a large bowl, stir together the mascarpone, sugar, vanilla paste and the chocolate-Ovaltine mixture until smooth. Pass mixture through a strainer to get rid of any lumps if necessary.

In the chilled mixing bowl, whisk whipping cream with a hand mixer until firm peaks. Fold whipped cream into the above mascarpone mixture with a spatular in two to three batches until thoroughly combined.
將淡忌廉倒入己預先雪凍的鋼盆內用電動打蛋器打至企身, 分兩至三次輕手拌入以上的軟芝士混合物中。

Remove chilled paper cups from the fridge. Pour remaining Chocolate-Ovaltine mixture into a shallow dish. Break up ladyfingers into two to three pieces so they fit into the paper cups. Quickly dip, do NOT soak, a ladyfinger piece into the Chocolate-Ovaltine mixture then place into the bottom of the paper cup. Cover with a dap of the mascarpone filling and smooth top with the back of a spoon. Dust cocoa powder over the filling. Continue filling the pot with dipped ladyfingers, mascarpone mixture and dusted cocoa powder until the pot is almost full (mine were filled with three layers). Cover and refrigerate for at least 6 hours, preferably overnight, to let the flavor develop.
從雪櫃取出已凝固的朱古力紙杯,將餘下的朱古力阿華田溶液倒在淺碟中,手指餅切至適當(可放進紙杯)長度,將手指餅輕沾(不是浸!)朱古力阿華田,排放在杯子底部中央,在上面倒上一舀軟芝士餡抹平, 洒上一層可可粉,再繼續重複以上過程至花盆九分滿(EC做了三層),蓋好雪藏至少六小時讓蛋糕入味,最好放過夜。


Decorating the pots 花盆裝飾
Unmold the pot by removing the paper cup carefully. Trim off any uneven edges at the top with a pair of scissors. To serve, cover the top with a layer of dried cake crumbs (the edible soil) and decorate with modeling chocolate flowers and leaves.

Think of peeling the paper wrapping off your ice cream cone when you unmold the pot!


If you want to republish this recipe, please link back to this post.

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