Chocolate Cake CONFECTION

Chocolate Cake

Made with Confection 80%

An original L’École Valrhona recipe

1 step

Makes 7 cakes

Recipe Step by Step


CONFECTION 80% chocolate cake

500 g Eggs
150 g Invert sugar
250 g Sugar
150 g Almond flour
200 g All-purpose flour
15 g Baking powder
50 g Cocoa powder
240 g Whipping cream
140 g CONFECTION 80%*
210 g Clarified butter

1905 g Total weight

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.

*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.