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  • Almond dough                                       140 gr

  • YUMGO Yolk                                           90 gr

  • YUMGO White separately weighed

                   30 gr and 80 gr

  • Covering chocolate                                 35 gr

  • Coconut oil                                             25 gr

  • Soy milk (or other plant based milk)      10 gr

  • White Sugar                                            45 gr

  • Flour T55                                                30 gr

  • Cocoa powder                                        15 gr

  • Mixture 1:

Gently melt the chocolate mixture in a bain-marie with the coconut oil and the soy milk

  • Mixture 2:

Crumble the almond paste into the YUMGO Yolk mixture + 30 gr of YUMGO White.

If the almond dough is too hard, soften it for 20 seconds in the microwave. Mix everything using a hand blender to obtain a smooth and homogeneous mixture

  • Incorporate mixture 1 into mixture 2, mix everything with the blender

  • Beat the 80 gr of YUMGO White, add the white sugar little by little

  • Preheat the oven to 180 ° C with ventilation

  • Grease then lightly flour your cake pan (16cm circle recommended)

  • Add the YUMGO White whipped into snow to the final mixture

  • Mix delicately using a maryse

  • Gradually incorporate the cocoa powder through a sieve, mixing

  • Pour the batter into the mold


  • Bake for 30 minutes at 180 ° C

Enjoy !

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