La Maison Du Chocolat chocolates are one of the finest chocolates in the world and probably the most expensive too, where a box could set you back a few hundred pounds! La Maison Du Chocolat has a shop in London on Piccadilly and their chocolates are also sold in Harrods in Knightsbridge. Besides selling chocolates, they also sell a variety of macaroons and cakes. My favourite cake is the Chocolate Pleyel Cake which costs £2.50 for a piece so you’ll be glad to know that I came across the recipe for it in the Canary Wharf Citylife magazine which I picked up whilst I was in the area last week! I would really recommend trying out the recipe especially if there isn’t a La Maison Du Chocolat near you!
200g dark chocolate
5 eggs (3 yolks – 5 whites)
10g vanilla extract
170g icing sugar
1 teaspoon of salt
70g granulated sugar
75g almond powder
- Grease a 25cm cake tin and put it in the fridge
- Break the chocolate into small pieces and place it in a glass bowl. Heat the bowl gently by placing it over a saucepan filled with boiling water until the chocolate has melted. Separate the egg whites from the yolks.
- When the chocolate has melted, add the butter cut into small cubes. Blend and then add the vanilla, yolks and icing sugar. Mix again.
- Add the almond powder, take the bowl off the saucepan, add the flour and mix throughly.
- Preheat the oven to 200C (gas mark 7).
- Beat the egg whites to stiff peaks, add the salt and then add the granulated sugar a little at a time and keep beating. Add the egg whites to the chocolate mixture and blend well.
- Flour the cake tin and pour the mixture into it.
- Place the cake tin in the oven and bake for 20 minutes.
- To check it is baked, poke the cake with the blade of a knife and if the blade comes out dry, then it’s ready.
- Remove the cake from the oven and the tin, and leave to cool before serving.
Well that’s all folks! Hope you enjoy eating it!If you liked this post, buy me a latte :-)