72 Percent Chocolate Cake

Name: 72 Percent Chocolate Cake
Yield: Yield: 590 g/1 lb 4.8 oz
Cuisine: United States
Ingredients: 72% chocolate coins, melted 30 g 1.06 oz 5.08%; Butter, melted but cool 50 g 1.76 oz 8.47%; Heavy cream, at room temperature 75 g 2.65 oz 12.71%; Cocoa powder 15 g .53 oz 2.54%; Baking powder 5 g .18 oz .85%; All-purpose flour 75 g 2.65 oz 12.71%; Almond flour 45 g 1.59 oz 7.63%; Sugar 75 g 2.65 oz 12.71%; Invert sugar 45 g 1.59 oz 7.63%; Eggs, at room temperature 175 g 6.17 oz 29.66%

Preparation info

Yield:
590 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Eggs, at room temperature 175 g 6.17 oz 29.66%
Invert sugar

Americas
United States
Dessert
Vegetarian

Method

Preheat a convection oven to 160°C/325°F.
Lightly grease the interior border of a half sheet pan with nonstick oil spray. Line it with a nonstick rubber mat.
Combine the eggs, invert sugar, and sugar in a bowl and mix well using a whisk.