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How To make Valrhona Chocolate Cake
5 1/2 ounces imported bittersweet chocolate ,
coarsely chopped
11 tablespoons unsalted butter, :
cut in large pieces
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons sugar
5 tablespoons all-purpose flour
Vanilla ice cream
Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.
6 servings.
How To make Valrhona Chocolate Cake's Videos
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Warm Valrhona Chocolate Cake and Vanilla Ice CreamJean-Georges VongerichtenJoJo’s/VongNew York NYDessert, Great Chefs of the East #3These easy-to-make cakes are the epitome of chocolate as a comfort food because the centers remain sGC East 103D
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I have teamed up with Valrhona and Jones the Grocer to offer this baking masterclass from the comfort of my kitchen.
I will be sharing my passion for all things Chocolate and my baking and Nutrition skills for You to better understand the benefits of chocolate and the importance of using high-quality chocolate whilst baking at the comfort of your own home..
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All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.
Valrhona - Voyage Voyage marble cake recipe
Perhaps marble cake is something of a Proust’s madeleine for you, but they never seem to taste quite like they did when you were a child. Have no fear – Frédéric Bau takes you through his recipe step by step, for a sublime version that those of us with a sweet tooth will love, whatever our age! Dulcey Elixir is the chef’s secret to making the cake an even more essential part of your repertoire.
For this recipe, you need to prepare the mixes the day before, so if you’re busy you might prefer to take a look at the Hassle-Free Mousse.
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* ÉQUATORIALE 55%:
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Discover a few ways to use our new vegan chocolate, AMATIKA 46%. The “Amatika Travel Cake” recipe shows that vegan desserts are delicious too!
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Full Amatika 46% Travel Cake Recipe:
Now B CORP certified, the chocolate manufacturer Valrhona was created in 1922 in Tain L’Hermitage, France. Valrhona creates a fair and sustainable cocoa industry and inspires the world of pastry. 100% of their cocoa is traced directly from the producers with whom they build direct and long-term relationships to search for the next chocolate innovation and to pass on their knowledge and skills. By the chefs and artisans’ side for one century, they push the limits of creativity and flavor to help them express their unique voice.
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Join Michael Recchiuti in his kitchen where he shows us the secrets of his iconic “Chocolate Lab Cake”, a dessert recipe filled with a multitude of details and textures.
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Découvrez de nouveaux contenus exclusifs pour les amateurs de chocolat Valrhona
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