Chocolate frangipane cake

galette frangipane chocolat

This is a chocolate variation of the traditional frangipane cake. A melt-in-the-mouth and gourmet delight to celebrate kings.

Ingredients for 6 persons :

  • 2 puff pastry sheets
  • 120 ml vanilla pastry cream
  • 35 g butter
  • 3 eggs
  • 35 g sugar
  • 45 g almond powder
  • 70 g chocolate powder
  • 1 bean

Recipe for the chocolate frangipane cake

  • Mix the ointment butter and the sugar until it whitens.
  • Add almond powder, 2 eggs and mix.
  • Add the cold custard, chocolate powder and mix.

Arrange the dough in a pie tin or on the baking sheet covered with baking paper and prick it with a fork.

  • Apply a brush soaked in cold water to 2 cm of the inner edges to facilitate adhesion.
  • Garnish with the frangipane about 1.5 cm high, place the bean on a rim.
  • Close the cake with the 2 e paste, seal the edges with a little water.
  • Brush the surface of the cake with beaten egg in 2 times, waiting a good quarter of an hour between each layer, then decorate as you wish and leave to rest for a few hours in the refrigerator.
  • Bake the cake at 175° for 40/45 min in a preheated oven.

Enjoy your meal!

Visuals credit: © Christophe Doucet