Gastronomixs

Chocolate cake

A sturdy cake batter as a basic ingredient in chocolate cakes or desserts.

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.

Chocolate cake

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Ingredients

1000

g

eggs, pasteurised

500

g

caster sugar

435

g

batter flour

70

g

cocoa powder

500

g

melted butter

250

g

dark couverture chocolate

Preparation method

  • Melt the butter at 80°C. Dissolve the chocolate in the butter.
  • Beat the eggs, caster sugar, batter flour and cocoa powder in a planet mixer with a whisk.
  • While beating, heat the exterior of the mixing bowl with a kitchen blowtorch. This will make the egg firm enough to hold the air.
  • Once the egg mixture has been beaten into a firm mass, set the machine to medium speed and slowly add the butter and chocolate mixture.
  • Pour into a mould of your choice.
  • Bake the cake at 150°C for approx. 45 minutes.

Serving suggestions

  • Cut the chocolate cake in half (horizontally) and fill with chocolate ganache, vanilla crème au beurre or raspberry jam.

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