Bring out the rich flavors of Fino de Aroma in this moist, dense and chocolatey cake! Serve with warm chocolate sauce and cold gelato, you won't regret it!
12 3" ramekins (1 8" layer)
Classic dessert, intense flavor! You've never tried a cake like this before: Luker's Master Chocolate Cake. This recipe delivers the rich Fino de Aroma flavors of Luker Chocolate in this moist, dense cake. Serve it up fresh out of the oven with chocolate sauce and vanilla gelato for a creamy, delicious experience in each blissful bite!
Varies by chocolate: Luker Chocolate (see ratios below)*
7.76 oz (220g) Butter, soft
7.05 oz (200g) Egg Yolks
14.11 oz (400g) Egg Whites
7.76 oz (220g) Sugar
2.47 oz (70g) All Purpose Flour
16.93 oz (480g) Sombra 54%
16.58 oz (470g) Misterio 58%
16.23 oz (460g) Maranta 61%
15.87 oz (450g) San Martin 72%
Melt the chocolate with the butter to 35-45°C (95-113°F).
At the same time, whip the egg whites with the sugar.
Add the egg yolks to the first mixture heated to 50-55°C (122-131°F), then add a small amount of the whipped whites to soften, and then add the rest, stirring with a rubber spatula or a scraper.
Add the sifted flour a little at a time, mixing until just combined.
Bake at 356-374°F in prepared pans for 12-15 minutes or until sponge bounces back when pressed lightly in center of pan.
This recipe delivers the rich Fino de Aroma flavors of the Luker Chocolates in this moist, dense cake. Use the sponge for cake layers, an entrement base or serve warm out of the oven with chocolate sauce and a scoop of vanilla gelato.
Pictured cake using Perla 64%.
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