Essentials

BISCUITS, PASTRIES & BASICS

CHOCOLATE CAKE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 95 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
  • 500 g Eggs
  • 150 g Invert sugar
  • 250 g Sugar
  • 150 g Almond flour
  • 240 g Pastry flour
  • 50 g COCOA POWDER
  • 15 g Baking powder
  • 240 g Whipping cream
  • 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, invert sugar and sugar. Add the almond flour. Sift together the flour and COCOA POWDER, 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 160°C (320°F) for approx. 40 to 45 minutes.

Alternatively, bake at 180°C (355°F) in a frame on top of a silicone mat for approx. 15 minutes.

1000g to 2000g for a 40 x 60cm mold.

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