Jacques Guenin Chocolate Cake – a delicious recipe with dark chocolate, butter, vanilla pod, egg whites, powdered sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt chocolate and butter in a water bath, or double boiler. Add inside of a scraped vanilla pod. Mix until smooth.
2
Preheat oven to 180 degrees Celsius.
3
Whip 4 egg-whites to a light mousse, add 2 tablespoons of powdered sugar, and continue beating.
4
Add 3 egg yolks to the chocolate, remaining powdered sugar, ground almonds, flour, and baking powder. Mix with a wooden spoon (the preparation is fairly thick). Add 2 tablespoons of whisked egg whites, and mix to soften the preparation. Then add the remaining whites by lifting them gently into the mixture with a spatula.
5
Pour into a soft silicone mold, and bake for about 13 minutes. Check if the cake is done by using the tip of a knife. Let cool before unmolding the cake.
6
Whip 25 centiliters of single cream, then use it to decorate the cake when cold, adding chocolate chips.
1090
kcal
Calories
66
g
Fat
82
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2/3 cup dark chocolate, 7 3/4 tablespoons butter, 1 vanilla pod, 4 egg whites, and more.
Yes, Jacques Guenin Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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