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chocolate cake

chocolate cake

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chocolate cake

chocolate cake is difficult. It's a bit like chocolate fondant: it must be neither too little, not enough, not too dry, not too fondant, neither too stuffy, nor too light. The chocolate cake must be a pleasure, and this pleasure must be perfect.

Chocolate cake recipe

How many times do we throw ourselves to take a piece of chocolate cake hoping to arrive on a cloud of chocolate sweetness, finally ending up catapulted to the realm of heavy, stuffy or too dry? An express journey from paradise to hell.

 the chocolate cake is the perfect cake to share, to offer to friends or to enjoy with the family ... It's the perfect cake that usually everyone agrees ..It's for me THE best cake for all ... And when it's good, it's even better!

I propose you this recipe of light chocolate cake, soft and slightly melting, with the right taste of chocolate! In a word, the recipe for the perfect chocolate cake.


Preparation time:
25 minutes
Cooking time:
45 minutes
Total time:
1 hour 10 minutes

ingredients




3 eggs

80 g of sugar


50 g of liquid honey


50 g grilled almond, powder


80 g flour T55

0.5 package of yeast 5g

15 g unsweetened powdered cocoa powder

100 g whole cream or liquid cream

50 g salted butter melted and cooled

1 tablespoon of amber rum

30 g of dark chocolate with 70% minimum cocoa


Instructions

Preheat the oven to 320 ° F  and butter a cake tin.
In a bowl, combine the eggs, liquid honey and sugar until the mixture becomes foamy.
Then add the grilled almond. Mix well. In a bowl, combine flour, yeast and cocoa. Sift this mixture and add it gradually to the first preparation, taking care to avoid the formation of lumps.
When the mixture is homogeneous, pour the melted butter and cream and mix vigorously.
Melt the chocolate and let it cool. Pour the chocolate and the rum into the mixture and mix one last time.
Fill the cake tin with the dough. Bake and cook for 45 minutes. The tip of a knife stuck in the cake should come out dry.
Unmold the cake on a grid leaving it on the side (to keep its curved shape). Serve cold or slightly lukewarm.

For this chocolate recipe, I used the grilled almond of Vahiné. It is a stronger preparation in taste than the usual almond powder, so the almond taste is more pronounced and more intense ...


The realization of this chocolate cake is not trivial, it allows me to talk about a nice operation organized by the Vahine brand: "Together, it's even better." This operation aims to fight the solitudes by encouraging to share a cake ... because together, it is even better. I find this initiative really very nice, and I hope that it will encourage people to share convivial moments around food, to organize meals between neighbors, colleagues or friends ...



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chocolate cake


TIPS

The chocolate cake is frozen without problems. To avoid having to defrost the whole cake at the same time, slice it once cooked and store it in slices, individually wrapped in your freezer. You can decorate this cake of hazelnuts or roasted almonds and crushed, by incorporating them in the mixture, before filling the cake mold.

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