Millot Chocolate Cake (gluten-free)

Made with Cooking Range Millot 74% organic dark chocolate

An original recipe by l’École Gourmet Valrhona

1 step

Makes one cake in a 8×8×20cm mould

Recipe Step by Step



185g Eggs

60g Acacia honey

85g Caster sugar

70g Ground almonds

95g Whipping cream

35% 60g Brown rice flour

45g Potato starch

6g Baking powder


80g Melted butter

45g MILLOT 74% chocolate

Mix the eggs, honey and sugar without whisking.
Sift together the rice flour, starch and COCOA POWDER, then add to the mixture along with the ground almonds and baking powder.
Next, add the cream.
Finally add the MILLOT 74% chocolate and melted butter.
Pour the batter into the moulds lined with baking paper, then use a buttered scraper to make a cut lengthways up the cake to aid the baking process.

Assembly and finishing

Bake at 160°C for about an hour. Check the cake is fully baked by inserting a knife into the centre. If it comes out clean, the cake is done. Place the cake on a rack and leave it to cool.