What makes a Savoy-style cake different from a regular sponge?

Savoy cakes are made without butter or yolks in the batter, relying on whipped egg whites for their delicate, airy texture—similar to a soufflé.

Can I substitute praliné cream?

Yes. Use hazelnut or almond paste mixed with a bit of melted milk chocolate for a similar nutty flavor.

How long does the cake stay fresh?

Keep refrigerated up to 4 days. Bring to room temperature before serving for the best texture.

Can this be made gluten-free?

Yes—replace the flour with an equal weight of finely ground almond flour or a 1:1 gluten-free blend.

French Savoy Chocolate Cake with Praliné Ganache

Name: French Savoy Chocolate Cake with Praliné Ganache
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 130 g milk chocolate (chopped); 30 g praliné cream; butter (very soft); 100 g Muscovado sugar and cocoa nibs (mixed in equal parts); 50 g Canola oil; 10 g honey; 50 g dark chocolate (chopped); 100 g Muscovado sugar (or brown sugar); 85 g all-purpose flour (sifted); 15 g cocoa powder (sifted); 200 g egg whites (about 6 large egg whites); 90 g white sugar; 0.5 g salt (a pinch); 120 g heavy whipping cream; 100 g dark chocolate (at least 70% cocoa, chopped)

Journey into the Heart of Chocolate

Ever wondered how a simple cocoa bean transforms into the irresistible Savoy Style Chocolate Cake? As every baker knows, the journey from the humble cocoa bean to the velvety smooth chocolate cake is nothing short of magic. Today, we are sharing a simple, yet indulgent recipe for a Savoy Style Chocolate Cake that you can easily prepare at home.

Your Culinary Companion: The Ingredient List

Before we embark on this delicious journey, let’s gather our companions, the ingredients. Please remember to measure everything in grams (unless mentioned otherwise) for precision.

Praliné Heart of the Cake (prepare the night before, if possible):

Chocolate Praline Insert:

130g milk chocolate, chopped
30g praliné cream

Pan Preparation:

very soft butter
50g Muscovado sugar mixed with 50g cocoa nibs

The Chocolate Cake:

50g Canola oil
10g honey
50g dark chocolate, chopped
100g Muscovado sugar or brown sugar
85g all-purpose flour, sifted
15g cocoa powder, sifted
200g egg whites
90g white sugar
Pinch of salt

Chocolate Ganache (optional, but highly recommended):

120g heavy whipping cream
100g dark chocolate (at least 70% cocoa), chopped

Unveiling the Magic: The Preparation Method

Start with the Praliné Heart of the Cake. Melt the milk chocolate in a double boiler or microwave. Stir in praliné cream and pour the mixture onto a piece of baking paper to flatten. Once cooled, cut a ring with a narrower diameter and keep it refrigerated.
For the Cake, preheat the oven to 160C degrees. Grease the pan thoroughly with soft butter and sprinkle the sugar-cocoa nibs mixture around the sides.
In a small saucepan, heat oil and honey. While still hot, pour over the chopped dark chocolate, stirring until melted. Set this aside to cool.
In a separate bowl, combine Muscovado sugar, flour, and cocoa.
Using a mixer, beat egg whites, white sugar, and a pinch of salt until a firm foam forms.
Gradually fold the dry mixture into the whipped egg whites until evenly mixed.
Fold in the cooled chocolate-oil mixture. Pour half the batter into the pan, place the chilled praliné ring on top, then pour over the remaining batter.
Bake for about 30 minutes. Once the cake feels firm to the touch, remove it from the oven and let it cool.
For the Ganache, heat the cream until it's about to boil. Pour it over the chopped dark chocolate and let it sit for a couple of minutes before stirring. Pour the glossy ganache over the cooled cake.

Pairing and Serving Suggestions

Imagine taking a bite of your homemade Savoy Style Chocolate Cake and following it up with a sip of red wine, the complexities of the wine unraveling the deep flavors of the chocolate. Or perhaps, you'd prefer a cup of robust coffee to counter the sweet indulgence. Either way, this cake pairs beautifully with both and elevates your dessert experience.

Navigating Ingredient Substitutes

In case you're having a hard time sourcing some ingredients, don't worry, we have you covered:

Can't find Muscovado sugar? Substitute it with an equal amount of brown sugar.
Don't have cocoa nibs? Use finely chopped dark chocolate instead.
Praliné cream can be replaced with any nut butter of your choice, though the flavor might slightly vary.

Key to Delicious Success: Useful Tips

Use the best quality dark chocolate you can find, it makes all the difference.
Be sure to beat the egg whites until firm. This step adds lightness to your cake.
When pouring ganache, ensure the cake is completely cooled to avoid melting the ganache.

Nutritional Breakdown

Each serving (approximately 100g) of this Savoy Style Chocolate Cake provides:

Calories: 430
Carbohydrate: 45g
Cholesterol: 20mg
Fat: 25g
Protein: 5g
Saturated Fat: 12g
Serving Size: 100g
Sodium: 120mg
Sugar: 30g
Trans Fat: 0g
Unsaturated Fat: 10g

Your Savoy Style Chocolate Cake Queries Answered

Is the praliné insert mandatory?

No, it's optional. However, it adds an extra layer of taste and texture that truly enhances the cake.

Can I use a different kind of pan?

Yes, any similar-sized pan will do. But remember, the unique Savoy Nordic Ware Pan gives the cake its characteristic look.

Why do we need to sift the flour and cocoa powder?

Sifting removes any lumps and incorporates air, resulting in a lighter, fluffier cake.

Can I use different types of sugar?

Absolutely. The Muscovado sugar can be replaced with an equal amount of brown sugar. The taste will be slightly different but still delicious.

Can I use white chocolate for the ganache?

While you can, dark chocolate is recommended for its depth of flavor and contrast with the sweet cake.

The Final Slice: Signing Off

And there you have it, a detailed guide to making a luxurious Savoy Style Chocolate Cake. We hope this recipe fills your kitchen with the divine scent of chocolate and your heart with joy. Happy baking!