RECIPE – My chocolate cake

I love chocolate, and especially chocolate chip cookies, in the morning for breakfast. This image of a cookie covered in gourmet shavings came to me after jogging on an empty stomach. During my run I came face to face with a hedgehog and its quills inspired me. Thus, with these thin sheets of dark chocolate, I can give more substance to the cake.-Jean Sulpice

Cake batter

  • 30 g of honey
  • 60 g caster sugar 35 g ground almonds 60 g flour
  • 4 g baking powder 10 g cocoa powder
  • 2 eggs
  • 80 g of liquid cream
  • 2 g rum
  • 35 g of butter
  • 35 g dark chocolate (preferably 66% cocoa) Butter and flour (for the mold)

Syrup

  • 110 g of water
  • 70 g caster sugar 2 g cocoa powder 5 g lemon juice
  • 10 g of cocoa spirit

Chocolate ganache

  • 55 g of liquid cream
  • 40 g dark chocolate (preferably 65% ​​cocoa)

Assembly and finishing

  • Dark chocolate chips
  • Cocoa powder (optional)

Cake batter

Preheat the oven to 160°C. Mix honey, sugar, almond powder, flour, baking powder and cocoa in the bowl of a stand mixer fitted with the blade. Add eggs mixed with cream and then rum. Finish with the butter and chocolate mixture heated to 45°C. Pour into a greased and floured form 18 cm long, 8 cm wide and 8 cm high. Bake in the oven for about 40 minutes. Let cool.

Syrup

Bring the water to the boil with the sugar, cocoa and lemon juice. Add cocoa spirit. Brush the cake with a brush.

Chocolate ganache

Heat the cream and pour it over the chopped chocolate. Make a ganache. Spread it on top of the cake to hide it.

Assembly and finishing

Decorate the top of the cake with chocolate chips. Garnish with cocoa powder.

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