So I baked this ultimate chocolate cake!
This recipe is the combination of recipes found here and there, with the insiration given by my mentors Alain Ducasse or Christophe Felder.
The main idea in this ultimate chocolate cake recipe is: chocolate, with chocolate and some more chocolate!!!
My full chocolate range comes from Cacao Barry: Force Noire for the icing, “Plein Arome” cocoa powder for the batter and the Drops chocolate chips.
And guess what… It’s outstanding!!
The cake is light, so yummy and deliciously chocolate! A delight for the afternoon snack!! With 3 levels of chocolate… Humm … So good!
Serve it with vanilla ice cream or a creme anglaise, and you will have a dessert to die for!!
You should definitely try it!!
(I keep my ultimate chocolate cake in the fridge to maintain a nice and shiny icing.)
Shall we? The recipe, Chef!
The ultimate Chocolate Cake
- 150 g flour
- 65 g dark cocoa powder
- 6 g baking powder
- 180 g eggs (approx 4 little eggs or 3 big ones)
- 270 g sugar
- 105 g vegetal oil (peanut or sunflower)
- 90 g cream (liquid)
- 180 g milk
- 70 g chocolate chips
- butter for your mold
- 150 g dark chocolate
- 2 tablespoons vegetal oil
- 50 g pralin
Preheat your oven at 200 degrees.
Pour the flour, baking powder and cocoa through a sifter.
Wisk the eggs and sugar until you get a white mixture.
Add the oil.
Pour gently the flour/baking powder/cocoa.
Then add the cream, then the milk.
Then put butter in your mold and pour the mixture in it. I t is supposed to reach half the height of your mold.
Add the chocolate chips.
Bake the cake for 10 minutes.
Then lower the temperature down to 150 degrees and bake 1 hour 30 min.
Wait 10 minutes before unmolding.
When your cake is at room temperature, prepare the icing.
Melt the chocolate with a double boiler.
Add the oil and then the pralin. Mix well and cover your cake.
Place 5 minutes in the freezer for the icing to harden.
I'm sure a slice of this ultimate chocolate cake can be a nice treat for breakfast ... 😉