Nutrition Facts
6 servings
6
Recipe for Dark Chocolate Cake with Tonka Bean
For chocolate lovers, discover this recipe for dark chocolate cake with tonka bean. A real treat!
For one cake or 12 mini-cakes
135 Butter
50 70% dark chocolate
105 Almond paste 33% min
110 Sugar
3 Egg
6 Baking powder
110 Milk
1 Tonka bean
135 Flour
30 Cocoa powder
Cocoa nibs
For 4 quarters or 5 long loaves.
180 Butter
70 70% dark chocolate
114 Almond paste 33% min
150 Sugar
4 Egg
180 Flour
40 Cocoa powder
8 Baking powder
150 Milk
1 Tonka bean
Cocoa nibs
For the chocolate icing
150 Dark chocolate chips
15 Grapeseed oil
Chocolate shavings
Directions
1
Preheat your oven to 180°C and place your pan on a baking sheet.
2
Melt the butter and let it cool. Melt the chocolate in a double boiler. Set aside.
3
Mix the almond paste by hand with half of the sugar.
4
Pour everything into a blender and blend on medium speed. Gradually add the eggs and the remaining sugar.
5
Add the cold melted butter, the melted chocolate, then the sifted flour with cocoa and baking powder.
6
Finally, add the milk and grated tonka bean. Distribute the batter into the mold and sprinkle with cocoa nibs if desired. Bake at 180°C (350°F): 40 minutes for the cake, 25 minutes for the mini-cakes, and 35 minutes for the long cakes.
7
To finish, for the glazing, melt the chocolate in a double boiler. Add the oil and mix. Glaze the cake and decorate with chocolate shavings.
Ingredients
For one cake or 12 mini-cakes
135 Butter
50 70% dark chocolate
105 Almond paste 33% min
110 Sugar
3 Egg
6 Baking powder
110 Milk
1 Tonka bean
135 Flour
30 Cocoa powder
Cocoa nibs
For 4 quarters or 5 long loaves.
180 Butter
70 70% dark chocolate
114 Almond paste 33% min
150 Sugar
4 Egg
180 Flour
40 Cocoa powder
8 Baking powder
150 Milk
1 Tonka bean
Cocoa nibs
For the chocolate icing
150 Dark chocolate chips
15 Grapeseed oil
Chocolate shavings
Directions
Directions
1
Preheat your oven to 180°C and place your pan on a baking sheet.
2
Melt the butter and let it cool. Melt the chocolate in a double boiler. Set aside.
3
Mix the almond paste by hand with half of the sugar.
4
Pour everything into a blender and blend on medium speed. Gradually add the eggs and the remaining sugar.
5
Add the cold melted butter, the melted chocolate, then the sifted flour with cocoa and baking powder.
6
Finally, add the milk and grated tonka bean. Distribute the batter into the mold and sprinkle with cocoa nibs if desired. Bake at 180°C (350°F): 40 minutes for the cake, 25 minutes for the mini-cakes, and 35 minutes for the long cakes.
7
To finish, for the glazing, melt the chocolate in a double boiler. Add the oil and mix. Glaze the cake and decorate with chocolate shavings.
Notes
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EN