It is true that the recipe for our thrilling chocolate cake has been requested many times so far. This is why our chef decided to reveal his secret recipe so that you can prepare it by yourselves at home.
DIY and once ready share your photos with us using the hashtag #langocake.
- 160gr butter
- 160gr flour
- 130gr sugar
- 50gr almond powder
- 2gr salt
Mix all ingredients together and beat well with a mixer until it becomes a dough.
Bake for 17 minutes at 170C.
When cold, beat the dough once again.
- 125gr full-fat milk
- 125gr heavy cream
- 50gr sugar
- 3 egg yolks
- 10gr gelatine
- 450gr double cream, whisked well until it becomes an airy whipped cream
- 200gr chocolate (46% bahibe)
In a saucepan combine the milk and heavy cream with 30gr sugar.
Add the whisked egg yolks and the rest of the sugar and warm up the mixture until 84C.
Place gelatine in a bowl of cold water and soak until soft.
Withdraw the pan from the heat and add the gelatine and the chocolate.
Beat the mixture with a mixer and add the whisked whipped cream when the temperature falls down to 35C.
Mix with a maryze pastry spatoula.
- White Chocolate 300 gr
- Cocoa Butter 200 gr
- Red Colour 8 gr
Melt the chocolate and the cocoa butter in a bain-marie and add the red colour. Mix well with a blender until it's all one colour.
When the temperature reaches 45C spay the cake with an airbrush.
Place into a 20-24cm cake frame the crumble and then add a second layer by pouring the chocolate cream.
Place the cake in the freezer to cool for a day.
Remove the cake frame and spray with the topping.