BISCUITS, PASTRIES & BASICS

1.13
CHOCOLATE CAKE

Ingredients

  • 105 g
    Guanaja 70%
    • Guanaja 70%
    • Abinao 85%
    • Ashanti 67%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Noire 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Kalingo 65%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Extra Amer 67%
    • Equatoriale Noire 55%
    • Extra Noir 53%
    • Satilia Noire 62%
  • 500 g Whole eggs
  • 150 g Inverted sugar
  • 250 g Caster sugar
  • 150 g Powdered almonds
  • 240 g Weak flour
  • 50 g COCOA POWDER
  • 15 g Baking powder
  • 240 g UHT cream 35%
  • 100 g Chocolate liqueur (optional)
  • 210 g Butter
Select your mixture’s total weight
For
g

Tips

Add chocolate chips or pearls for an even more intense chocolate flavor and an extra dash of texture.

Recipe

Mix together the eggs, inverted sugar and caster sugar. Add the powdered almonds. Sift together the flour and cocoa, then sift them again into the mixture. Add the baking powder.

Pour in the cream, add the liqueur and finish off with the melted chocolate and butter.

BAKING: Bake the mixture in a greased cake mold at 320°F (160°C) for approx. 40 to 45 minutes.
Alternatively, bake at 355°F (180°C) in a frame on top of a silicone mat for approx. 15 minutes.
1000g to 2000g for a 40 x 60cm mold.