This milk chocolate cake is not only eye candy, it's delicious ! I use a small cake mold for this one ( 22 x 5 cm). If you have a standard mold size, you would have to double the recipe.

Made with the Cook Expert Magimix.



100 g milk chocolate
65 g butter
2 eggs
45 g sugar
1 g vanilla caviar
100 g flour
5 g baking powder
3 g bicarbonate of soda

Preheat the oven to 180°C

Put the milk chocolate and the butter in the Cook Expert stainless steel bowl
Run EXPERT / 3 min / SPEED 3 / 40°C
Add eggs, sugar and vanilla caviar
Run EXPERT / 2 min / SPEED 7 / 0°C
Add flour, baking soda and baking powder
Run EXPERT / 2 min / SPEED 4 /0°C

Pour the preparation into the cake mold
Bake for 5 min at 180°C
Then bake 35 minutes at 165°C
When half-cooked, open the oven and split the cake in half with a knife so that the cake continues to swell
Please note, the cooking time is given for my oven with my cake mold, you will have to adjust with your own
When the cake is cooked (insert a small knife into the center of the cake, it must come out clean), unmold let it cool on a rack



250 g semi thick whole cream 30% fat
100 g mascarpone
50 g icing sugar

Place the stainless steel bowl and whisk of your stand mixer in the fridge for 30 min
Place the semi thick whole cream in the freezer for 5 min
Pour the semi thick whole cream into the stainless steel bowl
Turn to maximum speed and whip for 3 min
Add the icing sugar
Turn to maximum speed and whip until ready


Crushed pistachio
Piping bag
Saint-honoré Tip

Fill the whipped cream in a piping bag with a Saint-Honoré tip

When the cake has cooled, pipe the whipped cream from left to right on the top of the cake
Sprinkled with crushed pistachios


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