Yesterday I wanted to prepare a rich chocolate cake for 2 different occasions, so I did a small cake (the pictures) and 3 individuals one. The big one was for eating with David from Strasbourg who visited us for 4 days and the individuals one to bring to David A. this afternoon before his birthday lunch. Of course, I forgot the one for David A. and it stayed at home…
On autumn days, there’s nothing better than a rich chocolate cake to give you energy and joy. Ok, actually at anytime of the year I’ll find an excuse to eat chocolate cake…
On top I tried a vanilla frosting as an excuse to play with my new pipping nozzles. It’s not something I know how to do, so it’s a bit irregular but I will learn eventually 🙂
And finally on the photo, there are a serving set that was offered to us during the wedding of two gentlemen friends, David & David. A lot of David in this post actually!!!
What do you need:
- 250g chocolate (Nestlé Pâtissier)
- 150g of brown sugar
- 180g of butter
- 4 eggs
- 2 tablespoon of flour
- almond extract
- almonds (a few big one and some smashed)
- Vanilla extract, 1 teaspoon
- 125g of philadelphia cheese
- 45g of butter
- 50g of sugar
For the frosting, mix the Philadelphia cheese, slightly melted butter and sugar with the vanilla extract. Mix well and keep in the fridge.
For the cake, it’s basically like a brownie. Melt the chocolate with the butter and a teaspoon of water in a ‘bain marie’.
Meanwhile mix the eggs and the sugar, add the almonds extract. Incorporate the chocolate and the eggs mixture together and add the smashed almonds. Then add the flour, mix well and put everything in your baking tray. Add a few almonds here and there.
Bake for 25mn at 180° fan oven. If you like prefer the cake to be dryer, leave it for 10mn more. I prefer when the center is still soft and get very strong in the middle.
Let the cake to get completely cold and decorate with the frosting.