Chocolate and tonka bean cake

Ingredients (for a 25cm tin)

150g dark chocolate (63%)

50g milk chocolate

130g butter

4 eggs

150g sugar

80g white flour

A pinch of salt

½-1 grated tonka bean


Preparation time: 30 mins

Baking time: 25 mins 

Resting time: 3 hours at room temperature




Recette par Claude-Olivier, 1001 Recettes



Break the chocolate into small pieces and melt with the butter in a bowl over a pan of simmering water (bain marie) until you have a smooth, glossy mixture.  

Meanwhile, break the eggs into a bowl. Add the sugar and whisk until the mixture forms soft peaks. Add the flour, salt and tonka bean. Add the melted chocolate and butter and mix in well. 

I use a special aluminium cooking foil in the bottom of the tin for quick, problem-free removal. Line the tin (or use baking paper) and pour or spoon the mixture evenly into the tin. The tin should be 50-75% filled. It will rise during baking then fall again.  

Bake for 30 minutes in the centre of the oven. The secret is not to bake the cake for too long to ensure the centre does not bake through entirely and remains moist. This will depend greatly on the oven and the thickness of the cake so you will have to see for yourself. I baked the cake for 25 minutes the first time, which wasn’t long enough. So, 30 minutes, first leaving it to cool in the oven with the door open, then cooling further at room temperature.

Once the cake is ready, remove it from the oven and cool in the tin at room temperature. I stored the cake as it is overnight, wrapped in the foil, without putting it in the fridge. 

Bon appétit! 

A simple, effective chocolate and tonka bean cake as I like it, with a moist centre. One to make again and again!