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Gâteau chocolat pirates : la meilleure recette

Original in French

Vahiné · marmiton.org · 2018 · 8 personnes

Against 357 chocolate cake recipes

Less sugar than 96% of recipes and more liquid than 98%.

How French chocolate cake recipes differ from English ones →

Get the method at marmiton.org →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.

  • Less sugar than 96% of recipes: 67% of the flour weight against the typical recipe's 142%, about half as much.
  • More liquid than 98% of recipes: 224% of the flour weight against the typical recipe's 138%.
  • More fat than 90% of recipes: 130% of the flour weight against the typical recipe's 62%, about twice as much.
  • More chocolate than 85% of recipes: 77% of the flour weight against the typical recipe's 0%.
Cocoa: 23%, 51st percentileChocolate: 77%, 86th percentileSugar: 67%, 4th percentileFat: 130%, 90th percentileEgg: 77%, 83rd percentileLiquid: 224%, 98th percentileLeavening: 4.2%, 39th percentileSalt: 0.2%, 35th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 100 g de chocolat au lait100 g
  • 100 g de chocolat noir100 g
  • 25 cl de crème liquide entière≈ 252 g
  • 4 oeufs≈ 200 g
  • 175 g de sucre en poudre175 g
  • 260 g de farine260 g
  • 60 g de Poudre de cacao Vahiné60 g
  • 1 sachet de levure chimique11 g
  • 1 pincée de sel≈ 0.4 g
  • 33 cl de crème liquide entière≈ 332 g
  • 1 sachet de chocolat noir de couverture Vahinén/a
  • 3 petits beurre≈ 339 g
  • 0.5 sachet de pâte à sucre bleu Vahinén/a
  • bougies « Pirates » Vahinén/a

flour 260 gbatter 1829 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.

  • Cocoa23% · 51st percentile
  • Chocolate77% · 86th percentile
  • Sugar67% · 4th percentile
  • Fat130% · 90th percentile
  • Egg77% · 83rd percentile
  • Liquid224% · 98th percentile
  • Leavening4.2% · 39th percentile
  • Salt0.2% · 35th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
85 minutes
median 33 minutes

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