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Moist Chocolate Cake

Moist Chocolate Cake
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Preparation time 15 min

Difficulty 122

What you need

(serves 20)

Chocolate cake:

  • 1½ oz ground almonds
  • 3 oz flour
  • ½ tsp. baking powder
  • 1½ Tbsp. powdered cocoa
  • 2 oz eggs
  • 3 oz sugar
  • 1 oz trimoline
  • 1½ oz whipping cream
  • 1½ oz 66% chocolate
  • 2 oz butter

Caramel:


  • 8 oz sugar
  • Zest of 1 orange
  • 2½ oz whipping cream
  • 2½ oz milk
  • 8 oz butter
  • 1½ oz Grand Marnier® Cordon Rouge liqueur
  • 10 chocolate curls

How to make it

  • Sift together the flour, baking powder and the cocoa and combine with the ground almonds.
  • Melt together the chopped chocolate and butter.
  • Stir together the eggs, sugar and trimoline then add the cream. Incorporate the chocolate mixture and the dry ingredients.
  • Pour into a pan and bake at 200°C for approximately 15 min.
  • Let cool and cut into 2.5 cm cubes.

  • Caramelize the sugar.
  • Deglaze with the cream and milk.
  • Add the zest.
  • Cook to 120° C.
  • Add the liqueur.
  • Incorporate the butter.
  • Let cool then beat with a whisk. Fill a pastry bag with the mixture and pipe out onto the cubes of chocolate cake using a star tip. Decorate each with a chocolate curl.

Pairing association

Grand French Coffee

Grand French Coffee

Bartender's tip

For an exceptional coffee: Use premium coffee for a richer, more aromatic combination. Pour in the heated liqueur first so that it becomes imbued with the flavours of the coffee.

This gourmet coffee combines the roundness of Grand Marnier® liqueur with the intensity of coffee for added smoothness.

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