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Chocolate cake, dark chocolate ganache, vanillia custard,

Brunch, Vegetarian, Chocolate, Cream, Biscuit Dough


Recipe for 4


125 Gr
360 Gr
140 Gr
Canola oil
85 Gr
Cocoa powder
200 Gr
7 Gr
Baking powder
125 Ml
35% cooking cream
240 Ml


250 Ml
60 Gr
3 Unit(s)
Egg yolk
1 Unit(s)
Vanilla bean


200 Ml
35% cooking cream
150 Gr
Dark chocolate
50 Gr

Preparation time: 45 min

Preheat your Oven at 390 °F

  • Prep

    Weigh all the ingredients


    Sieve the flour, cocoa and baking powder threw a medium mesh sieve.

    Break the eggs in a bowl.


    Butter your trays and cover with baking paper. Butter on top of the paper. Sprinkle some sugar on top.

  • Cake

    WIth an electric mixer, whisk the eggs, sugar and canola oil.

    Once smooth pour into a large bowl.

    Using a spatula, gently fold in the flour, the cocoa powder and the baking powder.

    Slowly add milk and cream while folding.

    Pour in your moulds.

    For a rectangular mould of about 9 inches x 3 inches, bake for 35 min, then lower the oven at 335°F and bake for another 12 minutes.

    If you are using a pastry tray of about ½ inch thick, bake for 25 minutes only.

    Remove from oven and from the mould right away

  • Custard

    Bring the milk to a boil with part of the sugar and the vanilla bean split and scrapped.

    In a bowl, whip the eggs and the rest of the sugar until white.

    Once boiling, pour half of the milk onto the eggs and sugar mix and mix well to avoid cooking the yolks.

    Pour back into the pot, lower the heat and mix non stop with a wooden spatula. Cook until the cream become more stiff (82°C) maximum.

    Pour in a bowl and put on ice to cool down right away.

  • Ganache

    Bring to a boil the cream, and pour onto the chocolate.

    Wait 1 minute and slowly whisk, then add butter. Mix until smooth.

  • Plating

    Different possibilities here; just make sure to dress the plate with enough high.

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