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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

   La version Française se trouve ICI
A delicious chocolate bread, perfected by the famous French chef Conticini 








About this recipe

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

Chocolate Pound Cake

Chocolate Pound Cake
And so easy !!
Chocolate Pound Cake

Source of the recipe

A recipe that Philippe 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)

0.6 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 9.05" (or 9 1/16" or 23 cm) mold

 
2 oz Dark Chocolate (51.1 grams)

1 oz Milk Chocolate (25.5 grams)

½ Cup Salted Butter (89.4 grams)

½ Cup Brown Sugar (95.4 grams)

1 ¼ Cup Hazelnut Flour (115 grams)

2 Tablespoons Egg Yolks (25.5 grams)

3 Tablespoons Eggs (63.8 grams)

2 Tablespoons Whipping Cream (25.5 grams)

0.8 pinch of Salt

⅓ Cup Flour (51.1 grams)

0.6 teaspoon of Baking Powder

3 oz Dark Chocolate (89.4 grams)

½ Cup Egg Whites (115 grams)

2 Tablespoons Pearl Sugar (25.5 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)

1.3 pinches 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)

You will need...

Steps

Chocolate Pound Cake
For the

Dark Chocolate

, I gave up my usual Valrhona chocolate, and took this Swiss chocolate
1.  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

2. 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 CakeChocolate Pound Cake

3. Then add the

Egg Yolks

(2 Tablespoons or 30 g) and the

Eggs

(3 Tablespoons or 75 g)

4. and mix well
Chocolate Pound CakeChocolate Pound Cake

5. Then add the melted chocolate and stir

6. Then pour in the

Whipping Cream

(2 Tablespoons or 30 g) and mix
Chocolate Pound CakeChocolate Pound Cake

7. Sift over the bowl the

Salt

(1 pinch), the

Flour

(½ Cup or 60 g) and the

Baking Powder

(¾ teaspoon) to avoid lumps

8. Mix well using a spatula
Chocolate Pound CakeChocolate Pound Cake

9. The result is a thick batter
Chocolate Pound Cake

The chocolate chunks

10. 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

11. Add in and mix
Chocolate Pound CakeChocolate Pound Cake

The egg whites

12.  The

Egg Whites

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

13. 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

14. Add this to the batter
Chocolate Pound CakeChocolate Pound Cake

15. With a rubber spatula, Gently fold the whites into the batter, so to not "break" the foamy whites
Chocolate Pound CakeChocolate Pound CakeChocolate Pound Cake

The mold

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

10 minutes

Chocolate Pound Cake

The pearl sugar

17. Conticini adds

Pearl Sugar

to the bottom of the mold, that will bring some interesting texture to every bite
Chocolate Pound CakeChocolate Pound Cake

18. Pour some

Pearl Sugar



19. Then pour in the mixture
Chocolate Pound CakeChocolate Pound Cake

Baking

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

21. 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

22.  Then continue baking. The total baking time is approx.

40 minutes

depending on your oven
Chocolate Pound CakeChocolate Pound Cake

Test de la cuisson

23.  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.

24. 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 CakeChocolate Pound Cake

25. Cool on a rack

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

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

28. Once cooled down, approx.

1 hour or more

, wrap in plastic wrap to keep the Pound Cake moist
Chocolate Pound CakeChocolate Pound Cake



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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweet Tart Dough

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



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)