The Cakounet by Philippe Conticini

The Cakounet by Philippe Conticini

All gourmets and chocolate lovers certainly know that October 1st will be World Chocolate Day. Tomorrow will therefore be the occasion (Well, okay, we don’t really need an occasion for that, but hey…) to prepare a good chocolate cake.

Another thing that all gourmets and chocolate lovers know is that Philippe Conticcini’s Cakounet is THE perfect fondant cake. You may already know it. But, it had to have its place on this blog. You can’t miss this magnificent fondant when it comes to chocolate. No but, look at this melting heart! Who can resist?

World Chocolate Day and Cakounet… Me, I say it’s the perfect combo!

This cake is really very simple to make and impossible to miss if you follow all the advice. Above all, be careful when choosing the mould. This is a small 18×7 cake pan. The cooking times are for this format.

For the rest, nothing very complicated. Good chocolate, butter, brown sugar and lots of love.

The Cakounet by Philippe Conticini:

100g dark chocolate (72%)
50g milk chocolate
115g butter
1 pinch of fleur de sel
120 g egg (3 small)
55 g blond vergeoise
60 g of T55 flour

Preheat the oven to 160°C.

Melt the chocolates and butter in the microwave, in 30-second increments. Mix each time.
Leave to cool to 35°C.

Whisk eggs and sugar.
Add the fleur de sel.
Add the sifted flour and mix lightly.
Add the warm chocolate and mix.

Pour the batter into a small greased cake pan (18X7).

Bake for 25 minutes.

Let cool before unmolding.

Enjoy cold.

It is best to eat it the same day. It can still be kept until the next day by

covering once cooled with the mold that was used to cook it.
The Cakounet by Philippe Conticini

To finish: choosing good chocolates is of course imperative.

It is important to let it cool down to 35°C before mixing it with the rest of the preparation.

The chef does not recommend the use of white sugar, which has little taste. Personally, I really like light or dark vergeoise. It brings a little caramelized note which is always nice.

The chef also replaces 15 g of flour with chestnut flour. If you have it, it’s perfect and it will be the little extra touch. Otherwise, it’s a shame to buy just for so little, especially since it does not keep very long.

You are bound to ask me at one time or another: “What if we don’t have a mold of this size?” Well, apart from finding one, you still have the solution to adapt the quantities and the cooking time. to another format, hoping to get this beautiful melting heart…

Leave a Comment