Chocolate Pound Cake (Gâteaux De Voyage Au Chocolat)

Craving for cake so I bake this Chocolate Pound Cake (Gâteaux De Voyage Au Chocolat) to bring to a party to share and get to eat too.  

These days, only by doing so do I get to eat and not eat too much.  Sharing is a joy.

I chose this cake because it is different from the traditional pound cake and also the method is really interesting.

Learning: The batter is very thick before the meringue incorporates so the folding is a little tricky.  

Source

What you need:

58g chocolate

65g unsalted butter

70g brown sugar

85g almond meal, fine

38g plain flour

1.5g baking powder

1 egg yolk

1 egg 

20g whipping cream

A pinch of salt

65g chocolate (70%)

85g egg white

15g pearl sugar

Method:

Preheat oven to  180℃.  Greased and line a 17L X 8W X 6D (in cm) pan.  

Sift almond meal and combine with brown sugar.  Mix well.  Set aside.

Sift plain flour, salt, and baking powder.  Set aside.

Beat the egg yolk and egg lightly.  Set aside.

Dissolve 58g chocolate and unsalted butter in the microwave oven.  Blitz at 30-sec intervals, stir, and until the chocolate melted completely.  Set aside.

In a medium-size bowl, combine the almond mixture and egg mixture.  Using a scrapper to cut and mix until fully incorporated.

Add the chocolate ganache and whipping cream to the almond mixture.  Cut and fold until fully incorporated.

 Add in the flour mixture and fold well.  Do not over-mix.

Fold in the chocolate chips until combined.

In a clean bowl, whisk the egg white until foamy but not thick.  

Fold into the chocolate mixture.

In the pan, sprinkle pearl sugar evenly.

Gently pour batter into the pan and spread evenly.  Use a knife to slit a line.

Bake for 50 mins

Enjoy!