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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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 |
![]() |
![]() | 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
The chocolate chunks |
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

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 |
The pearl sugar |
17. Conticini adds
Pearl Sugar
to the bottom of the mold, that will bring some interesting texture to every biteBaking |
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.

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.

40 minutes
depending on your ovenTest de la cuisson |
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.

28. Once cooled down, approx.
1 hour or more
, wrap in plastic wrap to keep the Pound Cake moistThe 3 other recipes of Pound Cakes![]() ![]() ![]() ![]()
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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)
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