Chocolate cake delice

What was missing from our recipes so far was a chocolate cake. A rich cake but easy to

With the stamp of a famous french chocolate industry ... Dare!

For 10 people

Preparation 15 '

Baking 50 '

Ingredients

35 g chocolate 70%

60g butter

3 large eggs

50g honey

85 g. caster sugar

50 g almond powder

80 g all-purpose flour

5g baking powder

30g cocoa

80 ml creme fraiche (liquid)

35 g rum or any flavored alcohol that you like

Melt the chocolate with the butter in a bain marie. Mix the mixture well and leave to cool.

Beat eggs in mixer with sugar and honey until they turn white and double sized in volume.

Add the almond powder, the sifted flour with the baking powder and cocoa and in the end the

freme fraiche without stopping the mixer.

In the end incorporate the chocolate mixture and rum while mixing gently.

Rub butter in an oven bowl of 18cm and dust with flour. Pour the mixture and bake at 165 degrees

for 50 '. Examine if it is cooked by inserting the tip of a knife. If it is clean then the cake is baked.

Otherwise bake it for a few minutes more.

In the pictures below, you may find a slice of the cake decorated as follows:

I cut banana, made a chocolate ganache with Valrhona Caramelia at 100 g chocolate 100 g cream

(boiled cream and poured over the chopped chocolate. After 1 minute I mixed it gently with a

spatula in order to produce a smooth and fluid ganache). Finally I melted some white chocolate

and with the back part of a spoon I made small designs (lines).

You can also enjoy this cake with a ball of your favourite ice cream.

This cake is ideal for a naked cake as well. Soon you will find out how to make it a naked cake...

In another chapter.

You could also make cupcakes instead of a whole cake. If you make cupcakes, bake them for

approximately 25 minutes instead of 50'.

Cake source: Encyclopédie de chocolat

Photos execution and analysis: Les Delices d' Eleni (now as L'Atelier sucré d' Eleni)