Chocolate frangipane cake

Put the pleasure of chocolate in your cake! A recipe to enjoy between greedy slightly warm.


  • 2 puff pastries
  • 30 g white almond powder
  • 30 g of butter
  • 30 g of sugar
  • 2 eggs + 1 for gilding
  • 50 ml vanilla custard cream
  • 50 g of chocolate powder


In a salad bowl, put the ointment butter (soft but not melted), the sugar, then mix until the filling is whitened.

Add the almond powder, the whole eggs and mix.

Add the cold custard, chocolate and mix.

Place a puff pastry in a pie plate or on the baking sheet covered with baking paper and prick it with a fork.

Pass a brush soaked in cold water on 2 cm of the inner edges to facilitate adhesion.

Garnish with the frangipane about 1.5 cm high, place the bean on one edge (to minimize the risk of falling on it by cutting the cake!).

Close the cake with the second dough, and stick the edges well (seal the edges with a little water).

Brush the surface of the cake evenly with gilding twice, waiting for a good 1/4 hour between each layer and leaving for a few hours in the refrigerator.

Bake the pancake at 175 ° C for 40/45 minutes (previously preheated oven).

Photo: Aps- Vandemoortele