Pleyel

La Maison du Chocolat pays homage to cakes, the ultimate dessert, with the Pleyel cake, a delicious chocolate cake which is made to be shared.

Weight: 0.43kg

Dimensions : 25 cm x 11,8 cm x 11 cm

Available

Click and collect in Paris

Available

Messenger delivery in Paris and close suburbs

Available

Home delivery in France

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A few words about
our creations...

Are you a fan of chocolate cake? You'll love La Maison du Chocolat's delicious Pleyel cake, created by Robert Linxe. This beautifully light cake is made with dark chocolate and almonds for an incredibly subtle, delicate flavor. La Maison du Chocolat's Pleyel cake serves six people, making it the ideal size when you're looking for a dessert which is sure to delight your friends and family. Enjoy an even more indulgent treat by serving this cake with a scoop of vanilla ice cream or exotic fruit sorbet, or even a freshly prepared fruit salad. The beautifully subtle flavors of La Maison du Chocolat's Pleyel cake will complement them perfectly for a true treat for the taste buds. Enjoy the beautifully light texture and intense flavor of this cake and let its unique taste transport you.

Shelf life: 1 to 3 days
Price per kilo: €48.84/kg
Storage temperature: 16 °C
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Shelf life : 5 days.

sugar, EGG, BUTTER, cocoa paste, WHEAT flour, ALMONDS, invert sugar, cocoa butter, vanilla natural flavoring, emulsifier : SOY lecithin.

Average nutritional values per 100g : Calories (kcal) : 470, Energy (kJ) : 1963, Total Fat (g) : 27.6, Saturated fatty acids (g) : 6.2, Total carbohydrate (g) : 47.9, Sugar (g) : 38.5, Proteins (g) : 7.5, Salt (g) : 0.2

This product contains

Nuts
Gluten
Soya
Egg
Milk

This product may contain

Peanut

Know-how and simplicity

Cakes made with incredibly simple ingredients should be easy to make - and yet… Robert Linxe's Pleyel cake is unlike other cakes, featuring a rich chocolate mousse, made with butter and egg yolks. Ground almonds replace the flour for a firmer texture, without ever weighing the mixture down. These ingredients are incorporated into a French meringue, so similar to chocolate mousse. The final mixture is dense, with a beautifully melt-in-the-mouth texture. Baked in a rectangular and finely fluted tin (to create shape of the cake's delicate pre-cut slices), the secret to its mi-cuit texture lies in the perfect command of a "wet" cooking process, during which the cake is covered to avoid drying out. But shhh, we weren't the ones to tell you!