A regressive chocolate pound cake

It’s the cake that rocked our childhood. Our small Proust madeleine with a highly nostalgic taste to make us smile again in just one mouthful.

For one pound cake of 6 to 8 persons / 15 min of preparation /

30 to 35 min of cooking

1. Preheat the over to 180 °C (th. 6). Melt the chocolate with the butter in a pan, at low temperature.

2. Sift the flower with the yeast and the salt in a bowl. In a large salad bowl, whip up the eggs with the sugar. Add the vanilla extract and the melted chocolate then mix. Pour in the flour-yeast mixture while stirring.

3. Divide the preparation in the cake mold lined with sulfurized paper then bake for 30 to 35 min. Verify the cooking with a knife tip: it should come out dry.

4. Allow to cool down before tasting.

Recipe by Aurélie Desgages and photo by Rina Nurra excerpted from the publication: 100 recettes de gâteaux, Carrément Cuisine collection at Hachette Cuisine.

Also discover the braided brioche of Jacques Genin and the banana and pecan nut cake.

Ingredients

200 g of baking chocolate

200 g of butter

200 g of flower

2 tablespoons of yeast

4 average-sized eggs

200 g of powdered sugar

½ teaspoon of vanilla extract

1 pinch of salt

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