CHOCOLATE CAKE

BY LINDA VONGDARA

Linda is the founder of L'Okara, a plant based pastry school. She has been developing and teaching vegetable pastry since 2016 through masterclasses and professional training.

Supporting initiatives aiming to sustainably plant based food, she supports the YUMGO project, which offers solutions for pastry chefs. She has been testing the products, and interacting regularly with the team for 1 year.

Here is her very tasty chocolate cake recipe.

Thanks Linda!

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INGREDIENTS
  • 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

PREPARATION
  • 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 !