Conticini’s Chocolate Pound Cake

2017-06-26
  • This Recipe
  • Cuisine : French Cuisine
  • Course : Pound Cake, Dessert
  • Difficulty : Easy
  • Category : Course
  • Yield : A 11 inches long cake
  • Servings : 10
  • Preparation Time : 30 Minutes
  • Cooking Time : 40 Minutes
  • Readiness Time : 2 H
  • This Post
  • Chef : François
  • Category : Recipe
  • Comments : No Comment
  • Languages :  English  |   Français
  • Share This Recipe
  • Total

   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 27-centimeters mold (10 inches long)

 
2 oz Dark Chocolate (60 grams)

1 oz Milk Chocolate (30 grams)

½ Cup 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)

One pinch of Salt

⅓ Cup Flour (60 grams)

¾ teaspoon of Baking Powder

¼ lbs (4 oz) Dark Chocolate (105 grams)

½ Cup Egg Whites (135 grams)

2 Tablespoons Pearl Sugar (30 grams)

For a 18-centimeters mold (7 inches long)

 
1 oz Dark Chocolate (40 grams)

lbs Milk Chocolate (20 grams)

⅓ Cup Butter (70 grams)

⅓ Cup Brown Sugar (75 grams)

1 Cup Hazelnut Flour (90 grams)

1 Tablespoon Egg Yolks (20 grams)

2 Tablespoons Eggs (50 grams)

1 Tablespoon Whipping Cream (20 grams)

One pinch of Salt

4 Tablespoons Flour (40 grams)

¾ teaspoon of Baking Powder

3 oz Dark Chocolate (70 grams)

⅓ Cup Egg Whites (90 grams)

2 Tablespoons Pearl Sugar (20 grams)

Steps

Chocolate Pound CakeFor 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

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 CakeThen add the

Egg Yolks

(2 Tablespoons or 30 g) and the

Eggs

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

Whipping Cream

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

Salt

(One pinch), the

Flour

(⅓ 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 (4 oz) or 105 g) into chunks (¼ lbs (4 oz) 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 CakeAdd 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 CakeMix 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 CakeAdd this to the batter
Chocolate Pound CakeWith 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 CakeThen 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 other recipe of Pound Cakes

Jacquy Pfeiffer’s French Gingerbread

The result and the pix



Comments for This Recipe

Post a Comment







*

Others Recipes from Cuisine d'Aubery

Posts from the blog

What to cook with the same ingredients ?

What else to cook with : Chocolate

What else to cook with : Milk chocolate

Rating:
5 / 5
3 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Candied orange

,

Cardamom

, Carrots, Chicken,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Coco milk

,

Coconut

,

Coconut bavarian cream

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Curry powder

,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Fennel

,

Fenugreek

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Ketchup

,

Ladyfingers

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lobster

,

Madeira

,

Malibu spirit

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Morrels

,

Mushrooms

,

Nutmeg

, Onions,

Orange juice

,

Orange zest

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

,

Parsley

,

Passion fruit

,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pineapple

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raspberries

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

, Rum,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

,

Strawberry jam

,

Sweet Tart Dough

,

Syrup

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



2 oz Dark Chocolate (60 g)

1 oz Milk Chocolate (30 g)

½ Cup 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)

One pinch of Salt

⅓ Cup Flour (60 g)

¾ teaspoon of Baking Powder

¼ lbs (4 oz) Dark Chocolate (105 g)

½ Cup Egg Whites (135 g)

2 Tablespoons Pearl Sugar (30 g)

Total