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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 : FX (François-xavier)
- 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
- Print This Recipe
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Print
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 recipeA 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 recipeA recipe that Philippe Conticini published on his facebook page |
Modifications to the original recipeI modified only a few things...
|
Ingredients
 | For a 10.62" (or 10 5/8" or 27 cm) mold2 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 Salt½ Cup Flour (60 grams)¾ teaspoon of Baking Powder¼ 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) mold2 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 Salt⅓ 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) mold1 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 Salt⅓ 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) mold1 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 Salt¼ 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) mold3 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 Salt½ 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...
Steps
For the
Dark Chocolate
, I gave up my usual Valrhona chocolate, and took this Swiss chocolateMigros
Centre Commercial Val Thoiry
Rue du Chemin de Pré Jacquet
01710 Thoiry
France/Switzerland
Centre Commercial Val Thoiry
Rue du Chemin de Pré Jacquet
01710 Thoiry
France/Switzerland
1. 
Melt the
2. While this is melting, combine and mix the
Melt the Dark Chocolate
( 2 oz or 60 g), theMilk Chocolate
( 1 oz or 30 g) and theSalted Butter
(½ Cup or 105 g) on a double boiler2. While this is melting, combine and mix the
Brown Sugar
(½ Cup or 112 g) and theHazelnut Flour
(1 ½ Cup or 135 g) in a mixing bowl
3. Then add the
4. and mix well
Egg Yolks
(2 Tablespoons or 30 g) and theEggs
(3 Tablespoons or 75 g)4. and mix well
5. Then add the melted chocolate and stir
6. Then pour in the
6. Then pour in the
Whipping Cream
(2 Tablespoons or 30 g) and mix
7. Sift over the bowl the
8. Mix well using a spatula
Salt
(1 pinch), theFlour
(½ Cup or 60 g) and theBaking Powder
(¾ teaspoon) to avoid lumps8. Mix well using a spatula
9. The result is a thick batter
The chocolate chunks |
10. Cut the
11. Add in and mix
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 Cake11. Add in and mix
The egg whites |
12. 
The
13. Mix the
We are just trying to make them fluffier, but we don't want a meringue
14. Add this to the batter
The Egg Whites
(½ Cup or 135 g) should be at room temperature, that way it will be easier to beat them13. 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
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
The pearl sugar |
17. Conticini adds
Pearl Sugar
to the bottom of the mold, that will bring some interesting texture to every bite
18. Pour some
19. Then pour in the mixture
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
22. Then continue baking. The total baking time is approx.
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 evenly22.
Then continue baking. The total baking time is approx. 40 minutes
depending on your oven
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 !
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 !
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.
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
The 3 other recipes of Pound Cakes   
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The result and the pix
|
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Cooking with the same Chef ?
All recipes of Philippe Conticini |
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Cooking with the same ingredients ?
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    |
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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)
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