6 egg yolks

1 1/3 cup (6.5oz/180g) sugar

1 pinch of salt

1 pinch of cinnamon powder

Seeds of ½ vanilla pod

½ lemon zest

1/4 cup (2oz/50g) melted butter

6 egg whites

2/3 cup (4.5oz/120g) Genauva dark chocolate gems

1 cup (4.5oz/120g) all-purpose flour

3/4 cup (4oz/100g) unpeeled grinded almond



1/2 cup (4oz/100g) Genauva dark chocolate gems (out of the fridge)

1/4 cup (2oz/50g) butter

2/3 cup (3oz/80g) confectioners’ sugar

1 tbsp cream

1/4 cup (2oz/50g) chopped nut mix and eventually chopped candied fruit


The abundant Christmas loaf cake

loaf cake


  • Grease and flour a large loaf pan
  • Pre heat the oven at 375°F (190°C)
  • Mix the egg yolks with 1/2 sugar, salt, cinnamon, vanilla seeds, lemon zest until fluffy
  • Beat the egg whites with the rest of the sugar until little peaks start to show on top
  • Fold ¼ of the egg white foam into the egg yolk mixture
  • Grind the chocolate gems in a blender
  • Add sieved flour, grinded chocolate, grinded almonds, rest of the egg white and melted butter to the egg mixture and fold in.
  • Transfer the batter to the prepared pan
  • Bake for 40-50 minutes at 375°F (190°C) (the lowest level in the oven)
  • Cool down on a wire rack
  • Melt the chocolate gems with the butter, sugar and cream, mix
  • Cover the cake with the chocolate topping
  • Sprinkle the chopped nuts (and candied fruit) over the chocolate while it is still soft

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