---
title: Strong Chocolate Cake | Pastry1 Magazine
description: Get the recipe for this decadent chocolate cake by pastry chef Aurélien Rivoire.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Strong Chocolate Cake | Pastry1 Magazine](https://www.parisgourmet.com/magazine/strong-chocolate-cake)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Oct 8, 2024 4:54:58 PM

BY AURÉLIEN RIVOIRE

Makes three cakes for six people

CHEF's TIP: The chocolate crémeux must be at room temperature before being added to the cake.

 

## Chocolate Cake

INGREDIENTS  
75 g 70% dark couverture chocolate  
225 g butter  
375 g whole eggs  
115 g invert sugar  
195 g caster sugar  
115 g ground almond  
35 g cocoa powder  
180 g T45 flour  
12 g baking powder  
180 g 35% fat liquid cream  
75 g amber rum  
60 g soft butter (for the piping bag)

METHOD:  
Melt the chocolate using a bain-marie. At the same time, in a saucepan, melt over very low heat.   
In a bowl, mix the eggs with the invert sugar and caster sugar.   
Add the ground almond, cocoa powder, flour and baking powder, sifted together.   
Pour in the cream and melted butter, mix, then add the rum and melted chocolate.   
Pour 400 g of the mixture into a buttered 15 cm cake mold lined with baking paper.   
Fill a piping bag with soft butter to make a line running along the length of the cake.   
Bake the cake for 35 minutes at 180°C in a preheated convection oven.   
Unmold as soon as it is removed from the oven and leave to cool.

 

## Chocolate almond coating

INGREDIENTS  
300 g 66% dark couverture chocolate  
150 g chopped almonds  
150 g cocoa butter

METHOD:  
Melt all of the ingredients together using a bain-marie.

 

## Chocolate CRÉMEUX

INGREDIENTS  
375 g whole milk  
375 g 35% fat liquid cream  
150 g egg yolks  
75 g caster sugar  
355 g 64% dark couverture chocolate

METHOD:  
Heat the milk and cream in a saucepan.   
Whiten the egg yolks with the sugar in a bowl, then pour the boiling milk over them.   
Return to a saucepan and cook at 82°C.   
Pour the hot custard over the chocolate in three batches.   
Blend the chocolate cream and leave to cool.

 

## finish and presentation

INGREDIENTS  
600 g 70% dark couverture chocolate

METHOD:  
Temper the chocolate and spread thinly on a work surface.  
Scrape with a spatula to make shavings.   
Once the cake has cooled, dip the lower part in the chocolate-almond coating at 30°C. Leave to set on a sheet of baking paper.   
Decorate the top of the cake using a piping bag with a Saint-Honoré nozzle filled with chocolate crémeux.   
Pipe a wave along the length of the cake and decorate generously with chocolate shavings.

[View full post](https://www.parisgourmet.com/magazine/strong-chocolate-cake)

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