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Gâteau au chocolat noir & glaçage à la guimauve

Original in French

Trois fois par jour · troisfoisparjour.com · Pour 12

Against 357 chocolate cake recipes

No cocoa, unlike 85% of recipes and more fat than 98%.

How French chocolate cake recipes differ from English ones →

Get the method at troisfoisparjour.com →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.

  • No cocoa at all, where 85% of recipes use some (most of those 16 to 31% of the flour weight).
  • More fat than 98% of recipes: 182% of the flour weight against the typical recipe's 62%, about 3 times as much.
  • More sugar than 91% of recipes: 200% of the flour weight against the typical recipe's 142%.
  • More chocolate than 87% of recipes: 80% of the flour weight against the typical recipe's 0%.
Cocoa: 0%, 7th percentileChocolate: 80%, 88th percentileSugar: 200%, 92nd percentileFat: 182%, 99th percentileEgg: 80%, 86th percentileLiquid: 73%, 9th percentileLeavening: 3%, 16th percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 tasse de beurre≈ 227 g
  • 2 1/2 tasses de sucre≈ 500 g
  • 200 g de chocolat noir 70 %200 g
  • 1/2 tasse d’expresso allongé≈ 119 g
  • 3/4 de tasse de lait≈ 183 g
  • 4 œufs≈ 200 g
  • 2 tasses de farine tout usage≈ 250 g
  • 1 c. à thé de poudre à pâte≈ 4.6 g
  • 1/2 c. à thé de bicarbonate de soude≈ 3 g
  • ½ paquet (200 g) de guimauves200 g
  • 1 tasse de beurre≈ 227 g
  • 1/2 tasse de crème à fouetter 35 %, fouettée≈ 119 g

flour 250 gbatter 2232 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.

  • Cocoa0% · 7th percentile
  • Chocolate80% · 88th percentile
  • Sugar200% · 92nd percentile
  • Fat182% · 99th percentile
  • Egg80% · 86th percentile
  • Liquid73% · 9th percentile
  • Leavening3% · 16th percentile
  • Salt0% · 15th percentile

Oven

Temperature
300°F / 150°C
median 350°F
Time
80 minutes
median 33 minutes

Keep exploring

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

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