Chocolate Cake Lab357 recipes
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Gateau au chocolat aux pois chiches

Original in French

Amour de cuisine · amourdecuisine.fr · 2026 · 8 parts

Against 357 chocolate cake recipes

More chocolate than 97% of recipes and more cocoa than 95%.

How French chocolate cake recipes differ from English ones →

Get the method at amourdecuisine.fr →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More chocolate than 97% of recipes: 156% of the flour weight against the typical recipe's 0%.
  • More cocoa than 95% of recipes: 44% of the flour weight against the typical recipe's 23%, about twice as much.
  • Less leavening than 99% of recipes: 1.7% of the flour weight against the typical recipe's 4.8%, about half as much.
  • No egg at all, where 84% of recipes use some (most of those 40 to 67% of the flour weight).
Cocoa: 44%, 95th percentileChocolate: 156%, 98th percentileSugar: 122%, 40th percentileFat: 100%, 82nd percentileEgg: 0%, 8th percentileLiquid: 120%, 33rd percentileLeavening: 1.7%, 1st percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 140 g de chocolat noir (55%)140 g
  • 90 g de beurre90 g
  • 110 g de sucre brun110 g
  • 60 g Farine de pois chiche/Besan60 g
  • 30 g Farine d'amande30 g
  • 40 g de cacao en poudre40 g
  • 1/4 c. à café de bicarbonate de soude≈ 1.5 g
  • 100 ml de lait≈ 103 g
  • 1 c. à café d' eau de fleur d'oranger≈ 4.9 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 60 g de crème60 g
  • 40 g de chocolat noir40 g

flour 90 gbatter 580 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa44% · 95th percentile
  • Chocolate156% · 98th percentile
  • Sugar122% · 40th percentile
  • Fat100% · 82nd percentile
  • Egg0% · 8th percentile
  • Liquid120% · 33rd percentile
  • Leavening1.7% · 1st percentile
  • Salt0% · 15th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
10 to 15 minutes
median 33 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: cocoa, chocolate, sugar, fat, egg, liquid, leavening, salt.

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