- Home
- Cake
- How To make Bruno's Chocolate Cake Plain
How To make Bruno's Chocolate Cake Plain
9 Eggs, separated, room temp.
1 tb Rum, dark
1/4 ts Extract, vanilla
1/4 ts Cream of Tartar
8 tb Sugar
12 oz Chocolate, semi-sweet,
melted 6 tb Butter, unsalted, melted
3 tb Cornstarch
2 tb Cocoa, unsweetened
2 1/2 oz Amaretti (about 10 Italian
:
macaroons), finely -- ground For Cake: ========= Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground amaretti. Gently fold into the batter. Divide batter among prepared pans. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
How To make Bruno's Chocolate Cake Plain's Videos
Black Forest Cake ???????????????? – Bruno Albouze
Video with French subtitles. Here is one of the most popular cake on earth ???????????? Un des gâteaux les plus connu au monde; la forêt noire!
To get the full recipe go to
Instagram@
Facebook@
Pinterest@
Twitter@
Chocolate Banana Panini – Bruno Albouze
Chocolate banana panini with orange marmalade, here is the ultimate sweet sandwich!
To get the full recipe go to
Recipes / Shop / Gallery / Events / Blog / Food Reviews
@
Instagram@
Facebook@
Pinterest@
Twitter@
Chocolate Hazelnut Candy – Bruno Albouze
The classic and irresistible touch of crunchiness chocolate hazelnut bonbon. Double layered with a crunchy homemade gianduja first and toped with of smooth one and enrobed with bittersweet chocolate. Here it goes for your holidays..Enjoy! ????
To get the full recipe go to
Recipes / Shop / Gallery / Events / Blog / Food Reviews
@
Instagram@
Facebook@
Pinterest@
Twitter@
Chocolate Peanut Butter Cake, Popcorn Ice Cream – Bruno Albouze
An excellent plated dessert...
To get the full recipe go to
Instagram@
Facebook@
Pinterest@
Twitter@
Chocolate Croissant – Bruno Albouze
In English & French. The already famous Pain Au Chocolat or Chocolatine has reached its new level of perfection. Recipe inspired by Guillaume Cabrol the head baker of the Plaza Athénée in Paris. This (tout chocolat) updated version is without any doubt the best ever made to date. ????????Maintenant que le pain au chocolat devient la chocolatine, en voici une version tout chocolat digne de nos grands palace Parisien. La recette à été adaptée pour la maison????
To get the full recipe go to
Instagram@
Facebook@
Pinterest@
Twitter@
Moist Chocolate Cake – Bruno Albouze
Indulge in the ultimate chocolate experience with my easy to make Moist Chocolate Cake recipe!
The rich and velvety texture of this cake paired with the intense chocolate flavor will take you to chocolate heaven ????
Website/Blog:
Online culinary courses:
ADD ME ON:
Instagram@
Facebook@
Pinterest@
Moist Chocolate Cake Recipe
Serves 8.
180g marzipan / almond paste 50%*
90g granulated sugar
90g brown sugar
250g eggs, at room temp
180g milk
200g pastry flour
40g unsweetened cocoa powder
4g baking powder
100g toasted hazelnuts
200g butter, melted.
* Marzipan can be substituted for 100g almond meal and 80g powdered sugar. Turn almond meal and powdered sugar into fine powder using a food processor before using.
Method
Sift powder together, and set aside. Cut marzipan into chunks. In the stand mixer fitted with the paddle attachment, beat marzipan along with sugars. A couple of drops almond extract may be added to enhance the taste of the almond. Add one egg and continue beating on medium speed until homogenized. Swap paddle for whisk and continue whipping almond mixture adding eggs gradually. Set mixer speed to high and beat for 5 minutes until light and fluffy. Lower mixer speed, and incorporate the milk, the sifted powders, nuts and then the melted butter.
Fill up prepared mold, and bake at 350ºF/180ºC for about 40 minutes. Lower temp to 330ºF/160ºC if using convection oven. Let cook and de-mold. If cake is baked in silicone mold, freeze for a couple of hours to ease un-molding.
The cake can be moisturized with lukewarm simple syrup flavored with alcohol or orange blossom water and vanilla extract.
Glaze cake with chocolate ganache and decorate with crushed pistachios.
To get the chocolate ganache recipe:
Enjoy this chocolate cake at room temperature. Otherwise, cut into 8 portions wrap in plastic film and keep refrigerated. When you want a slice, microwave portion for 10 sec – Bon appétit!