CONFECTION 80% CHOCOLATE CAKE
- 500g Eggs
- 150g Invert sugar
- 250g Sugar
- 150g Almond flour
- 200g All-purpose flour
- 15g Baking powder
- 50g COCOA POWDER
- 240g Whipping cream
- 140g CONFECTION 80%*
- 210g Clarified liquid butter
- Mix together the eggs, invert sugar, and sugar. Add the almond flour. Sift together the flour, cocoa powder, and baking powder. Pour in the cream and finish off with the melted chocolate and butter at 50°C. Leave the cake batter to sit in the fridge, ideally overnight. Pour the batter into loaf pans lined with parchment paper. In a fan-assisted oven, bake at 160°C for around 35/40 minutes, checking the cakes are done by sliding in the blade of a knife. Keep refrigerated.