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Professional
Chocolate Cake
An original recipe by L’École Valrhona
1 stepRecipe Step by Step
Step01
CONFECTION 80% CHOCOLATE CAKE
500g Eggs
150g Invert sugar
250g Sugar
150g Almond flour
200g All-purpose flour
15g Baking powder
50g Cocoa powder
240g Whipping cream
140g Confection 80%
210g Clarified liquid butter
Mix together the eggs, invert sugar, and sugar.
Add the almond flour. Sift together the flour, cocoa powder, and baking powder.
Pour in the cream and finish off with the melted chocolate and butter at 120°F (50°C).
Leave the cake batter to sit in the fridge, ideally overnight.
Pour the batter into loaf pans lined with parchment paper.
In a fan-assisted oven, bake at 320°F (160°C) for around 35/40 minutes, checking the cakes are done by sliding in the blade of a knife. Keep refrigerated.
Add the almond flour. Sift together the flour, cocoa powder, and baking powder.
Pour in the cream and finish off with the melted chocolate and butter at 120°F (50°C).
Leave the cake batter to sit in the fridge, ideally overnight.
Pour the batter into loaf pans lined with parchment paper.
In a fan-assisted oven, bake at 320°F (160°C) for around 35/40 minutes, checking the cakes are done by sliding in the blade of a knife. Keep refrigerated.