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Conticini’s Chocolate Pound Cake

2017-06-26
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Monday June 26, 2017
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A delicious chocolate bread, perfected by the famous French chef Conticini 



Chocolate Pound Cake

About this recipe

A lovely chocolate Pound Cake that I baked that everyone around me loves ! The chef Conticini has made this classic recipe simple and delicious

And so easy !!

Chocolate Pound Cake

Chocolate Pound Cake

Source of the recipe

A recipe that Conticini published on his facebook page

Modifications to the original recipe

I didn’t modify much to the recipe :

Ingredients

Chocolate Pound Cake

For a 10.62" (or 10 5/8" or 27 cm) mold

 
2 oz Dark Chocolate (60 grams)

1 oz Milk Chocolate (30 grams)

½ Cup Salted Butter (105 grams)

½ Cup Brown Sugar (112 grams)

1 ½ Cup Hazelnut Flour (135 grams)

2 Tablespoons Egg Yolks (30 grams)

3 Tablespoons Eggs (75 grams)

2 Tablespoons Whipping Cream (30 grams)

1 pinch of Salt

½ Cup Flour (60 grams)

¾ teaspoon of Baking Powder

¼ lbs Dark Chocolate (105 grams)

½ Cup Egg Whites (135 grams)

2 Tablespoons Pearl Sugar (30 grams)

For a 7.08" (or 7 3/32" or 18 cm) mold

 
1 oz Dark Chocolate (40 grams)

0.7 Oz Milk Chocolate (20 grams)

⅓ Cup Salted Butter (70 grams)

⅓ Cup Brown Sugar (74.6 grams)

1 Cup Hazelnut Flour (90 grams)

1 Tablespoon Egg Yolks (20 grams)

2 Tablespoons Eggs (50 grams)

1 Tablespoon Whipping Cream (20 grams)

1 pinch of Salt

¼ Cup Flour (40 grams)

½ teaspoon of Baking Powder

3 oz Dark Chocolate (70 grams)

⅓ Cup Egg Whites (90 grams)

2 Tablespoons Pearl Sugar (20 grams)

For a 14.17" (or 14 11⁄64" or 36 cm) mold

 
3 oz Dark Chocolate (80 grams)

1 oz Milk Chocolate (40 grams)

⅔ Cup Salted Butter (140 grams)

¾ Cup Brown Sugar (149.3 grams)

2 Cups Hazelnut Flour (180 grams)

3 Tablespoons Egg Yolks (40 grams)

¼ Cup Eggs (100 grams)

3 Tablespoons Whipping Cream (40 grams)

1 pinch of Salt

½ Cup Flour (80 grams)

1 teaspoon of Baking Powder

⅓ lbs (5.3 oz) Dark Chocolate (140 grams)

¾ Cup Egg Whites (180 grams)

3 Tablespoons Pearl Sugar (40 grams)

Steps

Chocolate Pound Cake
For the

Dark Chocolate

, I gave up my usual Valrhona chocolate, and took this Swiss chocolate

Melt the

Dark Chocolate

( 2 oz or 60 g), the

Milk Chocolate

( 1 oz or 30 g) and the

Salted Butter

(½ Cup or 105 g) on a double boiler

Chocolate Pound Cake

While this is melting, combine and mix the

Brown Sugar

(½ Cup or 112 g) and the

Hazelnut Flour

(1 ½ Cup or 135 g) in a mixing bowl

Chocolate Pound Cake
Chocolate Pound Cake
Then add the

Egg Yolks

(2 Tablespoons or 30 g) and the

Eggs

(3 Tablespoons or 75 g)
Chocolate Pound Cake
and mix well
Chocolate Pound Cake
Then add the melted chocolate and stir
Chocolate Pound Cake
Then pour in the

Whipping Cream

(2 Tablespoons or 30 g) and mix
Chocolate Pound Cake
Sift over the bowl the

Salt

(1 pinch), the

Flour

(½ Cup or 60 g) and the

Baking Powder

(¾ teaspoon) to avoid lumps

Mix well using a spatula

Chocolate Pound Cake

The result is a thick batter

Chocolate Pound Cake

The chocolate chunks

Cut the

Dark Chocolate

(¼ lbs or 105 g) into chunks (¼ lbs or 105 g). You want pretty big chunks that will melt in the oven, and will provide an interesting texture to the Pound Cake

Chocolate Pound Cake
Chocolate Pound Cake
Add in and mix

The egg whites

The

Egg Whites

(½ Cup or 135 g) should be at room temperature, that way it will be easier to beat them

Chocolate Pound Cake
Chocolate Pound Cake
Mix the

Egg Whites

(½ Cup or 135 g) with a whisk, but not too long, so they become foamy.
We are just trying to make them fluffier, but we don’t want a meringue
Chocolate Pound Cake
Add this to the batter
Chocolate Pound Cake
With a rubber spatula, Gently fold the whites into the batter, so to not “break” the foamy whites

Chocolate Pound Cake

The mold

Butter and flour your mold, and cool down in the fridge for

10 minutes



Chocolate Pound Cake
Chocolate Pound Cake

The pearl sugar

Conticini adds

Pearl Sugar

to the bottom of the mold, that will bring some interesting texture to every bite

Pour some

Pearl Sugar



Chocolate Pound Cake
Chocolate Pound Cake
Then pour in the mixture

Chocolate Pound Cake

Baking

Bake in preheated oven at 360 °F / 180 °C (Conticini mentioned 320 °F / 160 °C but I found the temperature too weak)

Chocolate Pound Cake

After

20/25 minutes

approx., the cake is not baked yet but it starts to rise: cut the top of the cake, that will help the cake to open evenly

Then continue baking. The total baking time is approx.

40 minutes

depending on your oven

Chocolate Pound Cake

Test de la cuisson

To know if you need more baking time, take a knife to the centre of the Pound Cake. If your knife comes out wet, it’s not finished baking.

Chocolate Pound Cake

If the Pound Cake is baked, take it out of the oven

Do not overbake ! The Pound Cake would be too dry to enjoy !

Chocolate Pound Cake

Cool on a rack

Chocolate Pound Cake

Once cooled down, approx.

1 hour or more

, wrap in plastic wrap to keep the Pound Cake moist

Chocolate Pound Cake

The result and the pix



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2 oz Dark Chocolate (60 g)

1 oz Milk Chocolate (30 g)

½ Cup Salted Butter (105 g)

½ Cup Brown Sugar (112 g)

1 ½ Cup Hazelnut Flour (135 g)

2 Tablespoons Egg Yolks (30 g)

3 Tablespoons Eggs (75 g)

2 Tablespoons Whipping Cream (30 g)

1 pinch of Salt

½ Cup Flour (60 g)

¾ teaspoon of Baking Powder

¼ lbs Dark Chocolate (105 g)

½ Cup Egg Whites (135 g)

2 Tablespoons Pearl Sugar (30 g)