Baker-Pastry chef

Soft chocolate cake

270 g/mould

Soft chocolate cake

Preparation

500 g eggs
150 g invert sugar
250 g sugar
150 g ground almonds
240 g flour
50 g cacao powder
8 g Bicarbonate
100  Bitter chocolate
45 g Chocolate liquor
240 g Sélection cream 35 % fat
175 g Liquid Clarified Butter 99,9 % fat
  • Mix the eggs, the invert sugar and the sugar. 
  • Add the almond powder, the cacao powder, the flour, the bicarbonate and mix gently. 
  • Incorporate the cream and the Liquid Butter as well as the chocolate liquor and melted bitter chocolate. 
  • Bake at 180 °C for about 35 minutes. 
  • Decorate with some fresh baked glazed filo dough and cheveux d’ange.

Corman's products of the recipe

Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

Find out more