Conticini’s Chocolate Pound Cake

2017-06-26

This Recipe
Chef: Philippe Conticini
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
Author : François (FX)
Category: Recipe
Posted on: Monday June 26, 2017
Comments : No Comment
Languages : English | Français

Ingredients
Chocolate, Milk chocolate, Whipping cream, Pearl sugar,

Staples
Pays De Gex

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La version Française se trouve ICI

A delicious chocolate bread, perfected by the famous French chef Conticini

Don't forget to share your photos once you tried this recipe! HERE

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

And so easy !!

Source of the recipe

A recipe that Philippe Conticini published on his facebook page

Modifications to the original recipe

I modified only a few things...

I multiplied the quantities as Conticini uses a smaller mold
I baked at 360 °F / 180 °C instead of 320 °F / 160 °C

Ingredients

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 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)

1 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 7.87" (or 7 7/8" or 20 cm) mold

1 oz Dark Chocolate (44.4 grams)

0.78 oz Milk Chocolate (22.2 grams)

⅓ Cup Salted Butter (77.7 grams)

½ Cup Brown Sugar (82.9 grams)

1 Cup Hazelnut Flour (100 grams)

1 Tablespoon Egg Yolks (22.2 grams)

2 Tablespoons Eggs (55.5 grams)

2 Tablespoons Whipping Cream (22.2 grams)

1 pinch of Salt

⅓ Cup Flour (44.4 grams)

0.5 teaspoon of Baking Powder

3 oz Dark Chocolate (77.7 grams)

½ Cup Egg Whites (100 grams)

2 Tablespoons Pearl Sugar (22.2 grams)

For a 6.69" (or 6 11/16" or 17 cm) mold

1 oz Dark Chocolate (37.7 grams)

0.66 oz Milk Chocolate (18.8 grams)

⅓ Cup Salted Butter (66.1 grams)

⅓ Cup Brown Sugar (70.5 grams)

1 Cup Hazelnut Flour (85 grams)

1 Tablespoon Egg Yolks (18.8 grams)

2 Tablespoons Eggs (47.2 grams)

1 Tablespoon Whipping Cream (18.8 grams)

1 pinch of Salt

¼ Cup Flour (37.7 grams)

0.4 teaspoon of Baking Powder

2 oz Dark Chocolate (66.1 grams)

⅓ Cup Egg Whites (85 grams)

2 Tablespoons Pearl Sugar (18.8 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

5 oz Dark Chocolate (140 grams)

¾ Cup Egg Whites (180 grams)

3 Tablespoons Pearl Sugar (40 grams)

You will need...

Pearl Sugar

Scanpan Saucepan

Calphalon Nonstick Sauce Pan

Large Mixing Bowls, Stainless Steel

Le Creuset Silicone Spatula

Loaf Cake Pan, Adjustable Range

Nonstick Loaf Pan 10-inch

Perforated Baking Pan

Silicone Baking Mat

Round Cooling Rack

Nonstick Cooling Rack

Steps

For the

Dark Chocolate

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

Migros
Centre Commercial Val Thoiry
Rue du Chemin de Pré Jacquet
01710 Thoiry
France/Switzerland

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

Scanpan Saucepan

Calphalon Nonstick Sauce Pan

Large Mixing Bowls, Stainless Steel

Le Creuset Silicone Spatula

3. Then add the

Egg Yolks

(2 Tablespoons or 30 g) and the

Eggs

(3 Tablespoons or 75 g)

4. and mix well

Polyglass Spatula

5. Then add the melted chocolate and stir

6. Then pour in the

Whipping Cream

(2 Tablespoons or 30 g) and mix

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

Sifter for Baking

Flour Sifter

9. The result is a thick batter

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

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

DeBuyer Whisk

KitchenAid Whisk

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

The mold

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

10 minutes

Loaf Cake Pan, Adjustable Range

Nonstick Loaf Pan 10-inch

The pearl sugar

17. Conticini adds

Pearl Sugar

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

Pearl Sugar

18. Pour some

Pearl Sugar

19. Then pour in the mixture

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

Perforated Baking Pan

Silicone Baking Mat

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 !