Chocolate cake

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 1

Simplicity can be oh so good. Who can resist the glorious joy of a home-baked chocolate cake for instance? With this recipe, you can't go wrong. Keep an eye on the baking times though - they may differ from oven to oven. Ideally, you want your cake to still be moist, but dense in the heart.

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Recipe components

Callebaut® ingredients

Chocolate cake

Ingredients	Preparation
500g butter 500g icing sugar	Beat lightly together to dissolve sugar.
500g slightly beaten eggs	Add. Scrape all the contents from the bowl.
100g almond powder 450g flour 50g CP 15g baking powder	Sieve and add.
120g Callebaut - Baking Chocolate - Bake Stable Chocolate - Dark Chunks M - 10kg Box	Add.
Fill the cake moulds ¾ full and bake at 150°C for 50 minutes. Half way through make a cut. As soon as you remove it from the oven drench the cake generously with a light syrup of your choice.