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Travel cakes
Chocolate Cake
Made with Araguani 72%
A recipe that works well for pastry & chocolate shops and hotel & restuarant caterings alike. Recipe calculated for a 40 x 60 cm frame.
1 stepRecipe Step by Step
Step01
Chocolate Cake
500g Whole Eggs
150g Invert Sugar
250g Sugar
150g Ground Almonds
240g High Gluten Flour
50g COCOA POWDER
240g Whipping Cream
170g Liquid Clarified Butter
100g Wolfberger Chocolate Liqueur
100g DARK ARAGUANI 72%
15g Baking Powder
Mix the eggs with the invert sugar and the sugar.
Add the ground almonds, the flour sifted with the cocoa powder and the baking powder.
Pour on the cream and the liquid butter.
Add the alcohol and finally the melted couverture.
Assembly and finishing
Bake in buttered cake molds at 160°C for about 40 to 45 minutes or in frames on a silicone sheet at 180°C for about 15 minutes.